Taste of Home
Fresh Vegetable Casserole
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 8 servings.
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
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2 cups fresh broccoli florets
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1-1/2 cups sliced carrots
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1 cup mayonnaise
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1 cup shredded cheddar cheese
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3 to 4 drops hot pepper sauce
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1/4 teaspoon pepper
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1/4 cup sherry or dry white wine, optional
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1-1/2 cups sliced zucchini
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1 cup sliced celery
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1/2 cup diced green pepper
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1/2 cup diced onion
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1 tablespoon minced fresh parsley
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1 tablespoon minced fresh basil
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3 tablespoons butter
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12 saltines, crushed
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1/3 cup grated Parmesan cheese
Directions
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1.
Steam broccoli and carrots until crisp-tender; drain and set aside.
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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.
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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.
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4.
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.
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