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Vegetable Casserole

Source of Recipe


Marsha Gillett



List of Ingredients



• 1 lb carrots sliced diagonally 1/2" thick (or baby carrots, cut in half)
  
• 2 zucchini sliced, not too thin
  
• 1 small head of broccoli
  
• 1 small head of cauliflower
  
• 1/4 cup toasted slivered almonds
  
• 1 cup mayonnaise
  
• 1/4 cup minced onion
  
• 1 tsp. grated horseradish
  
• 1/2 t salt
  
• 1/2 t pepper
  
• 1/2 cup freshly grated parmesan cheese
  
• 1/2 cup breadcrumbs
  
• 1/4 cup melted butter
  






Instructions



1. Cook vegetables in small amount of salted water until just tender-crisp (I don't even precook the zukes - add them later & they cook enough in the oven). Drain and reserve 1/4 cup of the liquid.
   
   
2. Combine liquid, mayonnaise, onion, horseradish, salt & pepper.
   
   
3. Place vegetables in greased casserole dish & pour mixture over top, mixing well to coat.
   
   
4. Combine cheese, breadcrumbs & butter; sprinkle evenly over vegetables.
   
   
5. Bake at 375 degrees for 25-30 minutes until bubbly & topping is golden.