Fresh Vegetable Casserole

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Title: Fresh Vegetable Casserole
Categories: Casseroles, Cheese/eggs, Vegetables
Yield: 8 servings

2 c Broccoli florets 1 1/2 c Sliced zucchini
1 1/2 c Sliced carrots 1 c Sliced celery
1 c Mayonnaise 1/2 c Diced green pepper
1 c Shredded cheddar cheese (4 1/2 c Diced onion
-oz.) 1 tb Minced fresh parsley
3 To 4 Drops Hot pepper sauce 1 tb Minced fresh basil
1/4 ts Pepper 3 tb Butter or margarine
1/4 c Cooking sherry OR (optional) 12 Saltines, crushed
1/4 c Dry white wine (optional) 1/3 c Grated Parmesan cheese

Steam broccoli and carrots until crisp-tender; drain and set aside. In a
large bowl, mix together mayonnaise, cheddar cheese, hot pepper sauce,
pepper, and sherry if desired. Add broccoli, carrots, remaining vegetables,
parsley and basil; stir gently to mix. Spoon into a greased 2 quart baking
dish. Melt butter in a small saucepan. Add crushed saltines; stir until
browned. Remove from heat and stir in Parmesan cheese; sprinkle over
vegetables. Bake, uncovered, at 350 degrees for 30-40 munutes. Yield: 6-8
servings.

SOURCE:*Audrey Thibodeau, Lancaster, NH, Country Magazine June/July 93
POSTED BY: Jim Bodle 6/93

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