Carrot and Zucchini Casserole |
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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
2. 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.
3. 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.
4. Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
5. Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.
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