Fresh Vegetable Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I made this recently for a potluck supper at our church. I started with an old recipe a friend had given me and added a few things here and there. Ingredients:
2 cups fresh 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 sherry or dry white wine, optional |
1-1/2 cups sliced zucchini |
1 cup sliced celery |
1/2 cup diced green pepper |
1/2 cup diced onion |
1 tablespoon minced fresh parsley |
1 tablespoon minced fresh basil |
3 tablespoons butter |
12 saltines, crushed |
1/3 cup grated parmesan cheese |
Directions:
1. Steam broccoli and carrots until crisp-tender; drain and set aside.
2. In a large bowl, combine the mayonnaise, cheddar cheese, pepper sauce, pepper and sherry if desired. Add the broccoli, carrots, remaining vegetables, parsley and basil; stir gently to combined.
3. 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 cheese; sprinkle over vegetables.
4. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.
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