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Fresh Vegetable Casserole

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YIELD

6 servings

PREP

35 min

COOK

35 min

READY

1 hrs

Ingredients

2 473
1 ½ 355
CUPS ML CARROTS
sliced
1 237
CUP ML MAYONNAISE
1 237
CUP ML CHEDDAR CHEESE
(4 oz.) *
3 3
DROPS DROPS RED HOT PEPPER SAUCE
(3 to 4) *
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML COOKING SHERRY *
¼ 59
CUP ML WHITE WINE
dry , optional *
1 ½ 355
CUPS ML ZUCCHINI
sliced
1 237
CUP ML CELERY
sliced
½ 118
CUP ML GREEN BELL PEPPERS
diced
½ 118
CUP ML ONIONS
diced
1 15
TABLESPOON ML PARSLEY LEAVES
fresh
1 15
TABLESPOON ML BASIL
minced, fresh
3 45
TABLESPOONS ML BUTTER
or margarine
12 12
EACH EACH CRACKERS, SALTINE
crushed *
79
CUP ML PARMESAN CHEESE
grated

Directions

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℉ (180℃).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 178g (6.3 oz)
Amount per Serving
Calories 261 71% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 449mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 128% Vitamin C 68%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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