carrot and zucchini casserole

Ingredients

• Servings: 6
• 2 cups sliced carrots
• 2 cups peeled and sliced zucchini
• 1/4 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 2 cubes chicken bouillon
• 1/2 cup shredded colby-jack cheese
• 1/2 teaspoon dry mustard
• 1/2 teaspoon dried dill weed
• seasoned dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease the inside of a 2-quart casserole dish.
• boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. drain.
• melt 2 tablespoons butter in a large skillet over medium heat. whisk flour into melted butter forming a paste, 1 to 2 minutes. stir half-and-half into paste, stirring constantly, until mixed. add bouillon cubes and stir until dissolved, 1 to 2 minutes. add colby-jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. stir in vegetables. transfer mixture to prepared casserole dish.
• mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. sprinkle over top of casserole.
• bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.