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

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