Name: Carrot and Zucchini Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Sliced carrots - 2 cups; Peeled and sliced zucchini - 2 cups; Chopped onion - ¼ cup; Butter - 2 tablespoons; All-purpose flour - 2 tablespoons; Half-and-half - 1 ½ cups; Chicken bouillon - 2 cubes; Shredded Colby-Jack cheese - ½ cup; Dry mustard - ½ teaspoon; Dried dill weed - ½ teaspoon; Seasoned dry bread crumbs - ½ teaspoon; Butter, melted - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Carrot and Zucchini Casserole

1. Sliced carrots - 2 cups

2. Peeled and sliced zucchini - 2 cups

3. Chopped onion - ¼ cup

4. Butter - 2 tablespoons

5. All-purpose flour - 2 tablespoons

6. Half-and-half - 1 ½ cups

7. Chicken bouillon - 2 cubes

8. Shredded Colby-Jack cheese - ½ cup

9. Dry mustard - ½ teaspoon

10. Dried dill weed - ½ teaspoon

11. Seasoned dry bread crumbs - ½ teaspoon

12. Butter, melted - ¼ cup

How to cook deliciously - Carrot and Zucchini Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.

2. Stage

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. Stage

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. Stage

Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.

5. Stage

Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.