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Fresh Vegetable Casserole

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

35 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups broccoli florets
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1 ½ cups zucchini
sliced
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1 ½ cups carrots
sliced
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1 cup celery
sliced
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1 cup mayonnaise
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½ cup green bell peppers
diced
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1 cup cheddar cheese
shredded
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1 tablespoon parsley leaves
minced
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4 red hot pepper sauce
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1 tablespoon basil
minced
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¼ teaspoon black pepper
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3 tablespoons butter
or margarine
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¼ cup cooking sherry
*
12 each crackers, saltine
crushed
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cup Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
473 ml broccoli florets
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355 ml zucchini
sliced
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355 ml carrots
sliced
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237 ml celery
sliced
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237 ml mayonnaise
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118 ml green bell peppers
diced
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237 ml cheddar cheese
shredded
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15 ml parsley leaves
minced
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4 red hot pepper sauce
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15 ml basil
minced
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1.3 ml black pepper
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45 ml butter
or margarine
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59 ml cooking sherry
*
12 each crackers, saltine
crushed
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79 ml Parmesan cheese
grated
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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 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 275g (9.7 oz)
Amount per Serving
Calories 49773% from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 848mg 35%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 10%
Sugars g
Protein 27g
Vitamin A 197% Vitamin C 100%
Calcium 36% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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