Fresh vegetable casserole

 
                         Fresh Vegetable Casserole
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Casseroles                       Vegetables
                 Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 
 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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