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Fresh Vegetable Casserole Recipe
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2 c Broccoli florets 1 1/2 c Sliced carrots 1 c Mayonnaise 1 c Shredded cheddar cheese (4 - oz.) 3 Drops Hot pepper sauce -- (3 to 4) 1/4 t Pepper 1/4 c Cooking sherry OR (optional) 1/4 c Dry white wine (optional) 1 1/2 c Sliced zucchini 1 c Sliced celery 1/2 c Diced green pepper 1/2 c Diced onion 1 tb Minced fresh parsley 1 tb Minced fresh basil 3 tb Butter or margarine 12 Saltines, crushed 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 Lancaster, NH, Country Magazine June/July 93 POSTED BY: Jim Bodle 6/93
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