Fresh Vegetable Casserole

This vegetable casserole packs broccoli, carrots, zucchini, celery, bell pepper, and onion into a cheesy mayonnaise-cheddar binder, then crowns the whole thing with butter-toasted saltine crumbs and Parmesan. The result is a golden, crunchy top over tender, creamy vegetables.

Steam the broccoli and carrots first until just crisp-tender. They need a head start because they’re denser than the zucchini, celery, and peppers that go in raw. Everything finishes cooking together in the oven, so those pre-steamed vegetables end up perfectly soft without the raw ones turning to mush.

The sherry (or white wine) in the mayo-cheese mixture adds a subtle warmth that rounds out the sharpness of the cheddar. A few drops of hot sauce wake everything up without making it spicy.

Kitchen Tips

• Toast the crushed saltines in the butter until golden before topping the casserole. Pre-toasting gives the crumbs a deeper flavor and crunchier texture than raw crumbs that just bake on top.
• Don’t over-steam the broccoli and carrots. They should still have a definite snap. They’ll soften more during the 35-minute bake.
• Use full-fat mayo. Low-fat versions break under heat and make the sauce thin and greasy.
• Let the casserole rest for 5 minutes after baking. The sauce thickens as it cools slightly.

Variations

• Add cauliflower florets or sliced mushrooms to the vegetable mix.
• Swap the saltine topping for panko breadcrumbs for an even crispier crust.
• Use smoked cheddar or Gruyere for a more complex cheese flavor.