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