She Who Cooks A Lot

I will be making this tomorrow with baked salmon.

Fresh Vegetable Casserole
2 C. broccoli florets
1 1/2 C. sliced carrots
1 C. each shredded cheddar cheese & mayo
3 drops hot pepper sauce
1/4 tsp. black pepper
1 1/2 C. sliced zucchini
1 C. sliced celery
1/2 C. each chopped green pepper & onion
1 Tbls. each chopped fresh parsley & basil
3 Tbls. butter
12 saltine crackers, crushed
1/2 C. grated Parmesan cheese

Preheat oven to 350. Grease a 2 quart baking dish. Steam broccoli and carrots in a steamer until crisp-tender, about 3 minutes; drain well. Combine cheddar, mayo, hot pepper sauce and black pepper in a large bowl and mix well. Add broccoli, carrots, zucchini, celery, bell pepper onion, parsley and basil to cheddar mixture and mix well. Spoon into prepared baking dish. Melt butter in a small saucepan over medium heat. Add crackers. Cook, stirring continually, until the crackers are browned, about 2 minutes. Remove cracker mixture from heat. Stir in Parmesan. Sprinkle over vegetable mixture. Bake until hot and bubbly, about 30 to 40 minutes.