Fresh Vegetable Casserole

• 2 cups fresh broccoli florets
• 1-1/2 cups sliced carrots
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 3 to 4 drops hot pepper sauce
• 1/4 teaspoon pepper
• 1/4 cup sherry or dry white wine, optional
• 1-1/2 cups sliced zucchini
• 1 cup sliced celery
• 1/2 cup diced green pepper
• 1/2 cup diced onion
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil
• 3 tablespoons butter
• 12 saltines, crushed
• 1/3 cup grated Parmesan cheese

1. Steam broccoli and carrots until crisp-tender; drain and set aside.
2. 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.
3. 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.
4. Bake, uncovered, at 350u0b0 for 30-40 minutes or until heated through.

fresh broccoli florets, carrots, mayonnaise, cheddar cheese, pepper sauce, pepper, sherry, zucchini, celery, green pepper, onion, parsley, fresh basil, butter, saltines, parmesan cheese

Taken from www.tasteofhome.com/recipes/fresh-vegetable-casserole/ (may not work)