Fresh Vegetable Casserole Recipe

Step 1

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 minutes. Yield: 6-8 servings.

SOURCE:*Audrey Thibodeau, Lancaster, NH, Country Magazine

Things You'll Need

  • 2c Broccoli florets
  • 1 1/2c Sliced carrots
  • 1c Mayonnaise
  • 1c Shredded cheddar cheese (4 oz. )
  • 3 To 4 Drops Hot pepper sauce
  • 1/4ts Pepper
  • 1/4c Cooking sherry OR (optional)
  • 1/4c Dry white wine (optional)
  • 1 1/2c Sliced zucchini
  • 1c Sliced celery
  • 1/2c Diced green pepper
  • 1/2c Diced onion
  • 1tb Minced fresh parsley
  • 1tb Minced fresh basil
  • 3tb Butter or margarine
  • 12 Saltines, crushed
  • 1/3c Grated Parmesan cheese

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