Fresh Vegetable Casserole

Ingredients

180 gr broccoli florets
190 gr carrots
240 ml mayonnaise
110 gr cheddar cheese
3 drops pepper sauce
1 gr pepper
60 ml cooking sherry
60 ml dry wine
190 gr zucchini
100 gr celery
65 gr green pepper
60 gr onion
2 gr parsley
2 gr basil
45 gr butter
12 saltines
28 gr parmesan cheese

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 litre 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 180ÂșC or Lancaster, NH, Country Magazine June/July 93 POSTED BY: Jim Bodle 0.064516129032258