Smokey Squash Casserole Recipe



2½ lbs yellow squash, sliced
1 medium yellow onion, chopped
1 (3oz) package Velveeta cheese
½ cup Alouette Sun-Dried and Basil cheese spread or your favourite variety
¼ cup Alouette Garlic and Herb cheese spread or your favourite variety
¼ cup mayonnaise
2 Tbsp dried parsley flakes
¾ tsp hot sauce (your favourite variety)
¼ tsp Cajun seasoning
¼ tsp salt
¼ tsp freshly ground black pepper
2 eggs, beaten
1 sleeve saltine crackers, crushed
½ cup butter
Suggested wood chips: Hickory


  1. Preheat smoker to 250°F.
  2. In a large saucepan over medium-high heat, combine squash and onion, add water to cover and boil until tender. Drain and while still hot, add Velveeta cheese, Alouette cheeses, mayonnaise, parsley flakes, hot sauce, Cajun seasoning, salt, and pepper. Stir until cheeses melt. Add eggs and mix well.
  3. Crush crackers and place in a medium bowl. In a small saucepan, melt butter. Pour over crackers, mixing well. Add ½ cup to the squash mixture, mixing well. Pour into 8-inch square disposable aluminium foil pan. Sprinkle remaining crackers over squash. Cover with aluminium foil.
  4. Place on lower rack of smoker and smoke for 1 hour. Add one small handful of wood chips to smoker, then remove foil from squash casserole. Smoke casserole for 10 to 15 minutes. Remove from smoker and serve.

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