Recipe: Fresh Vegetable Casserole with Saltine Topping

FRESH VEGETABLE CASSEROLE

2 cups broccoli florets
1 1/2 cups carrots
1 cup mayonnaise
1 cup cheddar cheese (4 oz)
3 to 4 drops hot pepper sauce
1/4 tsp pepper
1/4 cup cooking sherry or dry white wine (optional)
1 1/2 cups sliced zucchini
1 cup celery
1/2 cup diced green pepper
1/2 cup diced onion
1 tbsp minced fresh parsley
1 tbsp minced fresh basil
FOR THE TOPPING:
3 tbsp butter or margarine
12 saltines, crushed
1/3 cup grated parmesan cheese

Preheat oven to 350 degrees F. Grease a 2 quart baking dish.

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 prepared 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 minutes.

Makes 6-8 servings
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