Fresh Vegetable Casserole Recipe

Fresh Vegetable Casserole Recipe photo by Taste of Home

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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.

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Fresh Vegetable Casserole Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

2 cups fresh broccoli florets
1-1/2 cups sliced carrots
1 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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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

Steam broccoli and carrots until crisp-tender; drain and set aside.
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.
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.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 347 calories, 32 g fat (9 g saturated fat), 39 mg cholesterol, 422 mg sodium, 10 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Fresh Vegetable Casserole in Country June/July 1993, p47