Fresh Vegetable Casserole Recipe

Name: Fresh Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. broccoli florets; 1 1/2 c. sliced carrots; 1 c. mayonnaise; 1 c. shredded Cheddar cheese; 1/2 tsp. pepper; 1 1/2 c. sliced zucchini; 1 c. celery, sliced; 1/2 c. diced green pepper; 1/2 c. diced onion; 1 Tbsp. parsley; 1 Tbsp. basil; 3 Tbsp. margarine; 12 saltines, crushed; 1/4 c. Parmesan cheese

Servings: persons

2 c. broccoli florets
1 1/2 c. sliced carrots
1 c. mayonnaise
1 c. shredded Cheddar cheese
1/2 tsp. pepper
1 1/2 c. sliced zucchini
1 c. celery, sliced
1/2 c. diced green pepper
1/2 c. diced onion
1 Tbsp. parsley
1 Tbsp. basil
3 Tbsp. margarine
12 saltines, crushed
1/4 c. Parmesan cheese

1
Steam broccoli, carrots and zucchini until crisp-tender; drain and set aside.
2
Mix together mayonnaise, Cheddar cheese and pepper. Add broccoli, carrots, zucchini, remaining vegetables, parsley and basil.
3
Stir gently to mix.
4
Spoon into greased 2-quart casserole dish.
5
Melt butter.
6
Add crushed saltines; stir until browned. Remove from heat; stir in Parmesan cheese.
7
Sprinkle over top. Bake, uncovered, at 350u00b0 for 30 to 40 minutes.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 c. broccoli florets, 1 1/2 c. sliced carrots, 1 c. mayonnaise, 1 c. shredded Cheddar cheese, and more.

Yes, Fresh Vegetable Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Vegetable Casserole

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