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Fresh Vegetable Casserole |
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Serves: 6
Print this Recipe
Audrey Thibodeau, Lancaster, New Hampshire
2 cups broccoli florets
1-1/2 cups sliced carrots
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
3 to 4 drops hot pepper sauce
1/4 teaspoon pepper
1/4 cup cooking sherry or dry white wine, optional
1-1/2 cups sliced zucchini
1 cup sliced celery
1/2 cup diced green peppers
1/2 cup diced onions
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
3 tablespoons butter or margarine
12 crushed saltine crackers
1/3 cup grated Parmesan cheese
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-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from the heat and stir in Parmesan cheese; sprinkle over vegetables. Bake, uncovered, at 350° for 30-40 minutes.
© Copyright Reiman Publications, 1993-1997
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