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Fresh Vegetable Casserole

 Fresh Vegetable Casserole
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.
6-8 ServingsPrep: 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

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Fresh Vegetable Casserole (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.