Fresh Vegetable Casserole

• 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 350u0b0 for 30 to 40 minutes.

broccoli florets, carrots, mayonnaise, cheddar cheese, pepper, zucchini, celery, green pepper, onion, parsley, basil, margarine, saltines, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681410 (may not work)