Fresh Vegetable Casserole Recipe

5 2 2
Fresh Vegetable Casserole Recipe
Fresh Vegetable Casserole Recipe photo by Taste of Home
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Fresh Vegetable Casserole Recipe

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5 2 2
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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

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

Nutritional Facts

3/4 cup: 347 calories, 32g fat (9g saturated fat), 39mg cholesterol, 422mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 6g protein.

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

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Reviews forFresh Vegetable Casserole

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MY REVIEW
Marykauhi User ID: 6011692 34556
Reviewed Sep. 27, 2014

"I used unsweetened apple juice for liquid. Next time I will just eliminate the liquid since the vegetables produce plenty on their own. Also, I used my 8x8 baking pan and felt I would like more cracker crumble on top. Probably will double the crackers next time."

MY REVIEW
maggieohara User ID: 2692571 201500
Reviewed Nov. 25, 2009

"Great recipe. quick and easy. I use Ritz crackers."

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