Vegetable Casserole

Vegetables for a Holiday Dinner

Vegetable Casserole
Vegetable Casserole

PREP TIME

60

minutes

TOTAL TIME

100

minutes

SERVINGS

8

servings

PREP TIME

60

minutes

TOTAL TIME

100

minutes

SERVINGS

8

servings

Ingredients

  • 1 head broccoli, trimmed

  • 1 head cauliflower, trimmed

  • 3/4 lb. Brussels sprouts, trimmed

  • 1/2 lb. carrots, cut into 1" pieces

  • 1/2 lb. pearl onions, skinned

  • 2 stalks celery, cut into 1" pieces

  • cold water to cover

  • 1 cup vermouth

  • 1 bay leaf

  • 1 1/2 tsp. salt

  • 1/2 lb. mushrooms, halved

  • 2 cans cream of mushroom soup

  • 1 tsp. Tabasco sauce

  • 1 Tsp. Worcestershire Sauce

  • 1 tsp. basil

  • 1/4 cup fresh parsley

  • 1/4 tsp. dry hot mustard

  • 1/8 tsp. ginger

  • 1/4 cup grated Cheddar cheese

  • 1/4 cup grated Swiss cheese

  • 1/8 cup bread crumbs

  • 1 tsp. paprika

Directions

In a large pot, add broccoli, cauliflower, sprouts, carrots, onions, & celery. Cover with water, add vermouth, bay leaf, & salt. Boil 1 minute, turn off heat, cover, and let stand for 10 minutes. Drain. Mix remaining ingredients together except cheese. Add vegetables, and spread in buttered 4 quart casserole. Sprinkle with cheese, bread crumbs, paprika. Bake 20 minutes at 350 degrees.

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