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August 2, 2011
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Fresh Vegetable Casserole

Tasty Side Dishes
Prep time:
26 minutes
baking time:
30 to 40 minutes

Roast beef somehow tasted even better with a side serving of this vegetable casserole.

Roast beef somehow tasted even better with a side serving of this vegetable casserole.

Ingredients

Serves 6 

  • 2 cups broccoli florets
  • 1 1/2 cups sliced carrots
  • 1 cup each shredded Cheddar cheese and mayonnaise
  • 3 drops hot pepper sauce
  • 1/4 teaspoon black pepper
  • 1 1/2 cups sliced zucchini
  • 1 cup sliced celery
  • 1/2 cup each chopped green bell pepper and onion
  • 1 tablespoon each chopped fresh parsley and basil
  • 3 tablespoons butter
  • 12 saltine crackers, crushed
  • 1/2 cup grated Parmesan cheese
Directions
  1. 1

    Preheat oven to 350ºF. Grease a 2-quart baking dish.

  2. 2

    Steam the broccoli and carrots in a steamer until crisp-tender, about 3 minutes; drain well.

  3. 3

    Combine Cheddar, mayonnaise, hot pepper sauce and black pepper in a large bowl and mix well.

  4. 4

    Add broccoli, carrots, zucchini, celery, bell pepper, onion, parsley and basil to Cheddar mixture and mix well. Spoon into prepared baking dish.

  5. 5

    Melt butter in a small saucepan over medium heat. Add crackers. Cook, stirring continually, until the crackers are browned, about 2 minutes.

  6. 6

    Remove cracker mixture from heat. Stir in Parmesan. Sprinkle over vegetable mixture. Bake until hot and bubbly, about 30 to 40 minutes.

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Grandma's Secret Trick

Grandma's Secret Trick

When the zucchini, onion and bell pepper seemed juicy and watery, Grandma found that adding them uncooked to the casserole could result in a watery casserole. To prevent this, she sometimes steamed these vegetables along with the broccoli and carrots before mixing them with the remaining ingredients.

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