Parmesan Crusted Vegetable CasseroleBest Foods
3/4 cup Hellmann's® or Best Foods® Mayonnaise
6 tablespoons grated parmesan cheese
8 cups assorted fresh vegetables (sliced 1/4-inch think, zucchini, tomatoes, yellow squash and carrots)
2 tablespoons fine dry Italian seasoned breadcrumbs
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1Preheat oven 375°. Spray 2-quart casserole with no-stick cooking spray; set aside.
2Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in small bowl. Evenly spread 1/2 of the vegetables in prepared casserole. Thinly spread 1/2 of the mayonnaise over vegetables, then sprinkle with 1/2 tablespoon bread crumbs. Repeat with remaining vegetables and mayonnaise mixture. Sprinkle with remaining bread crumbs.
3Bake 45 minutes or until vegetables are tender and golden brown.