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  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: Fresh Vegetable Casserole

  3. Categories: Casseroles, Cheese/eggs, Vegetables

  4. Yield: 8 servings

  5. 2 c Broccoli florets

  6. 1 1/2 c Sliced zucchini

  7. 1 1/2 c Sliced carrots

  8. 1 c Sliced celery

  9. 1 c Mayonnaise

  10. 1/2 c Diced green pepper

  11. 1 c Shredded cheddar cheese

  12. 4 1/2 c Diced onion

  13. 1 tb Minced fresh parsley

  14. 3 To 4 Drops Hot pepper sauce

  15. 1 tb Minced fresh basil

  16. 1/4 ts Pepper

  17. 3 tb Butter or margarine

  18. 1/4 c Cooking sherry OR 12 Saltines, crushed

  19. 1/4 c Dry white wine

  20. 1/3 c Grated Parmesan cheese

  21. Steam broccoli and carrots until crisp-tender; drain and set aside. In a

  22. large bowl, mix together mayonnaise, cheddar cheese, hot pepper sauce,

  23. pepper, and sherry if desired. Add broccoli, carrots, remaining vegetables,

  24. parsley and basil; stir gently to mix. Spoon into a greased 2 quart baking

  25. dish. Melt butter in a small saucepan. Add crushed saltines; stir until

  26. browned. Remove from heat and stir in Parmesan cheese; sprinkle over

  27. 350 degrees for 30-40 munutes. Yield:

  28. servings. SOURCE:*Audrey Thibodeau, Lancaster, NH, Country Magazine June/July 93

  29. POSTED BY: Jim Bodle 6/93 --

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