Finland Casserole

Name: Finland Casserole
Ingredients: 3 medium turnips, peeled and thinly sliced (2 1/2 c.); 2 medium zucchini, thinly sliced (2 c.); 1 large onion, thinly sliced and separated into rings; 2 large tomatoes, seeded and chopped (2 1/4 c.); 1 c. broccoli flowerets; 1 c. cauliflower flowerets; 8 Tbsp. butter or margarine, melted; 1 Tbsp. dry white wine; 1 1/2 tsp. Worcestershire sauce; 1/2 tsp. garlic powder; 1/2 tsp. salt; 1/2 tsp. pepper; 3/4 c. crushed rich round crackers (about 20 crackers); 1 c. shredded Cheddar cheese (4 oz.)

14 ingredients

7 steps

Ingredients

3 medium turnips, peeled and thinly sliced (2 1/2 c.)
2 medium zucchini, thinly sliced (2 c.)
1 large onion, thinly sliced and separated into rings
2 large tomatoes, seeded and chopped (2 1/4 c.)
1 c. broccoli flowerets
1 c. cauliflower flowerets
8 Tbsp. butter or margarine, melted
1 Tbsp. dry white wine
1 1/2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. crushed rich round crackers (about 20 crackers)
1 c. shredded Cheddar cheese (4 oz.)

Directions

1

In a medium saucepan, cook turnips, covered, in a small amount of boiling salted water for 4 minutes; add zucchini and onion. Continue cooking 3 minutes more; drain.
2

In a large mixing bowl combine turnips, zucchini, onion, tomatoes, broccoli, cauliflower, 6 tablespoons of the butter or margarine, wine, Worcestershire sauce, garlic powder, salt and pepper.
3

Turn into a 12 x 7 1/2 x 2-inch baking dish.
4

Toss the crackers with the remaining butter; sprinkle over vegetables.
5

Bake in 350° oven for 40 minutes. Sprinkle with cheese and bake 5 minutes more or until cheese is melted.
6

Serve with a slotted spoon.
7

Serves 8 to 10.