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Carrot and Zucchini Casserole
Carrot and Zucchini Casserole
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Cheesy baked carrots and zucchini topped with crispy breadcrumbs.
Ingredients:
  • 2 cups sliced carrots
  • 2 cups peeled and sliced zucchini
  • 0.25 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1.5 cups half-and-half
  • 2 cubes chicken bouillon
  • 0.5 cup shredded Colby-Jack cheese
  • 0.5 teaspoon dry mustard
  • 0.5 teaspoon dried dill weed
  • seasoned dry bread crumbs
  • 0.25 cup butter, melted
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously coat a 2-quart casserole dish with butter or cooking spray.
  • Simmer carrots in a pot of salted water until slightly tender for about 10 minutes. Introduce zucchini and onion, continue simmering until zucchini is tender, about 5 to 10 minutes. Drain.
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Whisk in flour to create a paste, cooking for 1 to 2 minutes. Slowly stir in half-and-half until well mixed. Add bouillon cubes and stir until dissolved, for about 1 to 2 minutes. Incorporate Colby-Jack cheese, mustard, and dill, whisking until the cheese is melted, which should take around 2 to 3 minutes. Finally, stir in vegetables and transfer the mixture to a casserole dish.
  • Combine 1/4 cup melted butter with bread crumbs until well mixed. Sprinkle over casserole.
  • Bake the casserole in the preheated oven for about 45 minutes until bubbly and the top is golden brown.

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