Fresh Vegetable Casserole
.
Yield
6 servingsPrep
35 minCook
35 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
broccoli florets
|
|
| 1 ½ | cups |
carrots
sliced |
|
| 1 | cup |
mayonnaise
|
|
| 1 | cup |
cheddar cheese
(4 oz.) |
*
|
| 3 | Drops |
red hot pepper sauce
(3 to 4) |
*
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
cooking sherry
|
* |
| ¼ | cup |
white wine
dry , optional |
*
|
| 1 ½ | cups |
zucchini
sliced |
|
| 1 | cup |
celery
sliced |
|
| ½ | cup |
green bell peppers
diced |
|
| ½ | cup |
onions
diced |
|
| 1 | tablespoon |
parsley leaves
fresh |
|
| 1 | tablespoon |
basil
minced, fresh |
|
| 3 | tablespoons |
butter
or margarine |
|
| 12 | each |
crackers, saltine
crushed |
*
|
| ⅓ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
broccoli florets
|
|
| 355 | ml |
carrots
sliced |
|
| 237 | ml |
mayonnaise
|
|
| 237 | ml |
cheddar cheese
(4 oz.) |
*
|
| 3 | Drops |
red hot pepper sauce
(3 to 4) |
*
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
cooking sherry
|
* |
| 59 | ml |
white wine
dry , optional |
*
|
| 355 | ml |
zucchini
sliced |
|
| 237 | ml |
celery
sliced |
|
| 118 | ml |
green bell peppers
diced |
|
| 118 | ml |
onions
diced |
|
| 15 | ml |
parsley leaves
fresh |
|
| 15 | ml |
basil
minced, fresh |
|
| 45 | ml |
butter
or margarine |
|
| 12 | each |
crackers, saltine
crushed |
*
|
| 79 | 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℃).
