Ingredients

• 5 squash
• 2 onions
• 2 eggs
• Mozzarella cheese
• Shredded cheddar cheese
• Parmesan cheese

• 1 ½ sleeves of saltine crackers, crushed
• 4-5 slices of bacon
• Butter
• 1 cup sour cream
• 1 tbsp garlic powder
• Chopped parsley

Method

Preparing the Vegetables:

1. Using a mandolin, slice the squash and onions into somewhat thin slices. Keep them in separate bowls and set them aside.

Cooking the Vegetables:

1. In a skillet, melt 2-3 tablespoons of butter. Add the onions to the skillet and season with pepper. Cook the onions until they start to change color, without caramelizing them.
2. Re-grease the skillet with butter and repeat the process with the squash. Cook the squash until it becomes mushy.

Preparing the Bacon:

1. Cook the bacon slices just until they begin to shrink up, as they will fully cook in the oven.

Mixing the Ingredients:

1. In a mixing bowl, combine the cooked onions and squash. Add half of the crushed saltine crackers and mix well. 
2. Add the mozzarella cheese, shredded cheddar cheese, sour cream, chopped parsley, and garlic powder. Mix everything together.

Adding the Eggs:

1. In a separate bowl, whisk the eggs and then pour them into the mixture. Stir until all the ingredients are well combined.

Assembling and Baking:

1. Grease a baking dish with butter and pour the mixture into the dish, spreading it out evenly.
2. Layer shredded cheddar cheese on top, followed by the remaining crushed saltine crackers, and finally, the bacon cut into bite-sized pieces.
3. Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and the casserole is cooked through.