Finland Casserole

• 3 medium turnips, peeled and thinly sliced (2 1/2 c.)
• 2 medium zucchini, thinly sliced (2 c.)
• 1 large onion, thinly sliced and separated into rings
• 2 large tomatoes, seeded and chopped (2 1/4 c.)
• 1 c. broccoli flowerets
• 1 c. cauliflower flowerets
• 8 Tbsp. butter or margarine, melted
• 1 Tbsp. dry white wine
• 1 1/2 tsp. Worcestershire sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3/4 c. crushed rich round crackers (about 20 crackers)
• 1 c. shredded Cheddar cheese (4 oz.)

1. In a medium saucepan, cook turnips, covered, in a small amount of boiling salted water for 4 minutes; add zucchini and onion. Continue cooking 3 minutes more; drain.
2. In a large mixing bowl combine turnips, zucchini, onion, tomatoes, broccoli, cauliflower, 6 tablespoons of the butter or margarine, wine, Worcestershire sauce, garlic powder, salt and pepper.
3. Turn into a 12 x 7 1/2 x 2-inch baking dish.
4. Toss the crackers with the remaining butter; sprinkle over vegetables.
5. Bake in 350u0b0 oven for 40 minutes. Sprinkle with cheese and bake 5 minutes more or until cheese is melted.
6. Serve with a slotted spoon.
7. Serves 8 to 10.

zucchini, onion, tomatoes, broccoli flowerets, cauliflower flowerets, butter, white wine, worcestershire sauce, garlic powder, salt, pepper, rich round crackers, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1646 (may not work)