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Name: Fresh Vegetable Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 12 Saltines crushed; 1/2 c green pepper Diced; 1/4 ts Pepper; 1/2 c onion Diced; 1 1/2 c zucchini Sliced; 1 c celery Sliced; 1 tb fresh basil Minced; 1 c cheddar cheese Shredded; 1/4 c Cooking sherry OR (optional) 1/4 c Dry white wine (optional); 3 tb Butter or margarine; 1 1/2 c carrots Sliced; 2 c Broccoli florets; 1 c Mayonnaise; 3 drops Hot pepper sauce up to double if desired; 1 tb fresh parsley Minced; 1/3 c Grated Parmesan cheese

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INGREDIENTS

12 Saltines ; crushed
1/2 c green pepper ; Diced
1/4 ts Pepper
1/2 c onion ; Diced
1 1/2 c zucchini ; Sliced
1 c celery ; Sliced
1 tb fresh basil ; Minced
1 c cheddar cheese ; Shredded
1/4 c Cooking sherry ; OR (optional) 1/4 c Dry white wine (optional)
3 tb Butter or margarine
1 1/2 c carrots ; Sliced
2 c Broccoli ; florets
1 c Mayonnaise
3 drops Hot pepper sauce ; up to double if desired
1 tb fresh parsley ; Minced
1/3 c Grated Parmesan cheese

Servings

INSTRUCTIONS

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

NOTES

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Fresh Vegetable Casserole

12 Saltines crushed
1/2 c green pepper Diced
1/4 ts Pepper
1/2 c onion Diced
1 1/2 c zucchini Sliced
1 c celery Sliced
1 tb fresh basil Minced
1 c cheddar cheese Shredded
1/4 c Cooking sherry OR (optional) 1/4 c Dry white wine (optional)
3 tb Butter or margarine
1 1/2 c carrots Sliced
2 c Broccoli florets
1 c Mayonnaise
3 drops Hot pepper sauce up to double if desired
1 tb fresh parsley Minced
1/3 c Grated Parmesan cheese

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

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Nutrition

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Serving Size: 1 Serving (207g)
Recipe Makes: 8

Calories: 476
Calories from Fat: 317 (67%)

Amt Per Serving		% DV

	Total Fat 35.2g	47 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 13.4g
Cholesterol 41.2mg		13 %
Sodium 778.1mg		27 %
Potassium 363.1mg		10 %
Total Carbohydrate 34.3g		10 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 31.5g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 476

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