Summer Squash Casserole

Name: Summer Squash Casserole
Ingredients: 8 tablespoons (1 stick) unsalted butter; 4 medium yellow squash, cut into 1/2-inch-thick rounds (about 2 1/2 pounds); Kosher salt and freshly ground black pepper; 1 green bell pepper, diced; Half medium onion, diced; 2 cloves garlic, minced; 1/2 cup sour cream; 4 large eggs; 8 ounces shredded Cheddar (about 2 cups); 1/2 teaspoon thyme leaves (from 10 sprigs); 4 sprigs fresh chives, chopped; 1 sleeve buttery crackers, such as Ritz (about 30 crackers), crushed; 1/2 teaspoon hot sauce