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Title: Fresh Vegetable Casserole
Categories: Casserole Cheese Vegetable
Yield: 8 Servings

2cBroccoli florets
1 1/2cSliced carrots
1cMayonnaise
1cShredded cheddar cheese (4 oz.)
3 To 4 Drops Hot pepper sauce
1/4tsPepper
1/4cCooking sherry OR (optional)
1/4cDry white wine (optional)
1 1/2cSliced zucchini
1cSliced celery
1/2cDiced green pepper
1/2cDiced onion
1tbMinced fresh parsley
1tbMinced fresh basil
3tbButter or margarine
12 Saltines, crushed
1/3cGrated 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 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

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