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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.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    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

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.

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