Fresh Vegetable Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Broccoli florets,
1 1/2 cup: Sliced carrots,
1 cup: Mayonnaise,
1 cup: Shredded cheddar cheese, 4 oz.
3: To 4 Drops Hot pepper sauce,
1/4 tsp: Pepper,
1/4 cup: Cooking sherry OR, optional
1/4 cup: Dry white wine, optional
1 1/2 cup: Sliced zucchini,
1 cup: Sliced celery,
1/2 cup: Diced green pepper,
1/2 cup: Diced onion,
1 tbsp: Minced fresh parsley,
1 tbsp: Minced fresh basil,
3 tbsp: Butter or margarine,
12: Saltines, crushed
1/3 cup: Grated Parmesan cheese,
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
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
Source from luhu.jp
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
Source from luhu.jp