Fresh vegetable casserole
Yield: 8 Servings
Ingredients:
- 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
Instructions:
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
