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á-1894

Vegetable Casserole

By

Vegetables for a Holiday Dinner

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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

Details

Servings 8
Preparation time 60mins
Cooking time 100mins

Preparation

Step 1

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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