FRESH VEGETABLE CASSEROLE

Fresh Vegetable Casserole image

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.

Provided by Taste of Home

Time 50m

Yield 6-8 servings.

Number Of Ingredients 16

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

Steps:

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 : Calories 347 calories, Fat 32g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 422mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.