Smoked Yellow Squash & Jalapeño Casserole with Cheddar & Crispy Shallots

Serves 6 | Ready in 45 minutes

A smoky twist on a Southern classic. Crooked Neck Yellow Squash gets layered with fire-roasted jalapeños, sharp Texas cheddar, and a golden topping of crispy shallots for a side that steals the show at any cookout or holiday table.

Ingredients:
1½ lbs Crooked Neck Yellow Squash, sliced into thin rounds

1 fire-roasted jalapeño, seeded and chopped

½ onion, diced

2 tbsp Mozz Co Sweet Cream Butter

1 clove garlic, minced

½ cup Mill-King whole milk or cream

1 cup shredded sharp Texas cheddar

1 egg, beaten

½ cup breadcrumbs or crushed croutons

¼ cup crispy shallots (homemade or store-bought)

Salt, pepper, and smoked paprika to taste

Instructions:
Preheat oven to 375°F and butter a baking dish.

Sauté squash and onion:
In a large skillet, melt butter over medium heat. Add onions and cook until translucent. Add squash and garlic; cook until just tender, about 5–7 minutes. Stir in jalapeño, season with salt, pepper, and smoked paprika. Remove from heat.

Mix the filling:
In a large bowl, whisk milk and egg. Stir in cheddar and the sautéed squash mixture. Pour into prepared baking dish.

Top & Bake:
Sprinkle with breadcrumbs and bake for 20–25 minutes until golden and bubbling. Top with crispy shallots and return to oven for 5 more minutes.

Serve hot with a squeeze of lemon or a spoonful of Pickle Envy's Vegan Kimchi on the side for extra bite.

Optional Add-ons:

Add cooked Force of Nature jalapeño cheddar sausage for a heartier dish

Swap cheddar for Mozz Co Queso Oaxaca for extra melt

Drizzle with Savir Foods Elotes Loco hot sauce before serving

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