Carrot and Zucchini Casserole recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 2 cups sliced carrots 2 cups peeled and sliced zucchini ¼ cup chopped onion 2 tablespoons butter 2 tablespoons all-purpose flour 1 ½ cups half-and-half 2 cubes chicken bouillon ½ cup shredded Colby-Jack cheese ½ teaspoon dry mustard ½ teaspoon dried dill weed seasoned dry bread crumbs ¼ cup butter, melted
Nutrition Info
- 336.8 caloriescarbohydrate: 24.7 gcholesterol: 64 mgfat: 23.4 gfiber: 2.7 gprotein: 8.4 gsaturatedFat: 14.4 gservingSize: -sodium: 744.8 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Carrot and Zucchini Casserole
Directions
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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.