Carrot And Zucchini Casserole
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 cups
Carrot (sliced)2 cups
Zucchini (peeled and sliced)1 cup
Onion (chopped)1 cup
Butter (melted)2 tbsps
All-Purpose Flour1.5 cups
Half-And-Half1 tsp
Dry MustardDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease the inside of a 2-quart casserole dish
3
Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes
4
Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes
5
Drain
6
Melt 2 tablespoons butter in a large skillet over medium heat
7
Whisk flour into melted butter forming a paste, 1 to 2 minutes
8
Stir half-and-half into paste, stirring constantly, until mixed
9
Add bouillon cubes and stir until dissolved, 1 to 2 minutes
10
Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes
11
Stir in vegetables
12
Transfer mixture to prepared casserole dish
13
Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated
14
Sprinkle over top of casserole
15
Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes