Cheesy Yellow Squash Casserole: A Southern Delight!

Ingredients

• 2 pounds (900g) yellow squash, thinly sliced
• 1 cup (150g) frozen corn kernels, thawed (or fresh kernels from 2 ears of corn)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup (240ml) sour cream
• 1 cup (120g) shredded cheddar cheese
• 1/2 cup (60g) shredded Monterey Jack cheese
• 2 large eggs, lightly beaten
• 1/4 cup (60ml) milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 sleeve (about 40) buttery round crackers, crushed (like Ritz, or even a gluten-free alternative)