Fresh Vegetable Casserole

Name: Fresh Vegetable Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 servings.
Ingredients: 2 cups fresh broccoli florets; 1-1/2 cups sliced carrots; 1 cup mayonnaise; 1 cup 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

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.

Ingredients

2 cups fresh broccoli florets
1-1/2 cups sliced carrots
1 cup mayonnaise
1 cup 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.

Nutrition Facts

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

Reviews

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Average Rating:

Marykauhi

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.
maggieohara

Nov 25, 2009

Great recipe. Quick and easy. I use Ritz crackers.