FRESH VEGETABLE CASSEROLE RECIPE: HOW TO MAKE IT
I made this recently for a potluck supper at our church. I started with an old recipe a friend had given me and added a few things here and there.
Provided by Taste of Home
Categories Side Dishes
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Steam broccoli and carrots until crisp-tender; drain and set aside., In a large bowl, combine the mayonnaise, cheddar cheese, pepper sauce, pepper and sherry if desired. Add the broccoli, carrots, remaining vegetables, parsley and basil; stir gently to combined. , Spoon into a greased 2-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from the heat and stir in cheese; sprinkle over vegetables. , Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Nutrition Facts : Calories 347 calories, FatContent 32g fat (9g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 422mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
FRESH VEGETABLE CASSEROLE RECIPE: HOW TO MAKE IT
I made this recently for a potluck supper at our church. I started with an old recipe a friend had given me and added a few things here and there.
Provided by Taste of Home
Categories Side Dishes
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Steam broccoli and carrots until crisp-tender; drain and set aside., In a large bowl, combine the mayonnaise, cheddar cheese, pepper sauce, pepper and sherry if desired. Add the broccoli, carrots, remaining vegetables, parsley and basil; stir gently to combined. , Spoon into a greased 2-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from the heat and stir in cheese; sprinkle over vegetables. , Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Nutrition Facts : Calories 347 calories, FatContent 32g fat (9g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 422mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
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