Fresh Vegetable Casserole

• 2 cups broccoli florets
• 1 1/2 cups zucchini sliced
• 1 1/2 cups carrots sliced
• 1 cup celery sliced
• 1 cup mayonnaise
• 1/2 cup green bell peppers diced
• 1 cup cheddar cheese shredded
• 1 tablespoon parsley leaves minced
• 4 red hot pepper sauce
• 1 tablespoon basil minced
• 1/4 teaspoon black pepper
• 3 tablespoons butter or margarine
• 1/4 cup cooking sherry
• 12 each crackers, saltine crushed
• 13 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Steam broccoli and carrots until crisp-tender; drain and set aside.
2. In a large bowl, mix together mayonnaise, cheddar cheese, hot pepper sauce, pepper, and sherry if desired.
3. Add broccoli, carrots, remaining vegetables, parsley and basil; stir gently to mix.
4. Spoon into a greased 2 quart baking dish.
5. Melt butter in a small saucepan.
6. Add crushed saltines; stir until browned.
7. Remove from heat and stir in Parmesan cheese; sprinkle over servings.

broccoli florets, zucchini, carrots, celery, mayonnaise, green bell peppers, cheddar cheese, parsley, red hot pepper sauce, basil, black pepper, butter, cooking sherry, crackers, parmesan

Taken from recipeland.com/recipe/v/fresh-vegetable-casserole-44495 (may not work)