Fresh vegetable casserole

8 servings

Ingredients

Quantity Ingredient
2 cups Broccoli florets
1½ cup Sliced carrots
1 cup Mayonnaise
1 cup Shredded cheddar cheese (4 oz.)
3 To 4 Drops Hot pepper sauce
¼ teaspoon Pepper
¼ cup Cooking sherry OR (optional)
¼ cup Dry white wine (optional)
1½ cup Sliced zucchini
1 cup Sliced celery
½ cup Diced green pepper
½ cup Diced onion
1 tablespoon Minced fresh parsley
1 tablespoon Minced fresh basil
3 tablespoons Butter or margarine
12 Saltines, crushed
⅓ cup Grated Parmesan cheese

Directions

Steam broccoli and carrots until crisp-tender; drain and set aside.

In a large bowl, mix together mayonnaise, cheddar cheese, hot pepper sauce, pepper, and sherry if desired. Add broccoli, carrots, remaining vegetables, parsley and basil; stir gently to mix. Spoon into a greased 2 quart baking dish. Melt butter in a small saucepan.

Add crushed saltines; stir until browned. Remove from heat and stir in Parmesan cheese; sprinkle over vegetables. Bake, uncovered, at 350 degrees for 30-40 munutes. Yield: 6-8 servings.

SOURCE:*Audrey Thibodeau, Lancaster, NH, Country Magazine June/July 93 POSTED BY: Jim Bodle 6/93

Related recipes