Cheesy Carrot and Zucchini Casserole Recipe

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

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish to prevent sticking.
2. In a pot of lightly salted boiling water, cook the carrots until they are slightly tender, approximately 10 minutes. Add the zucchini and onion to the pot; continue boiling until the zucchini is tender, about 5 to 10 more minutes. Drain the water completely.
3. In a large skillet over medium heat, melt 2 tablespoons of butter. Whisk flour into the melted butter, creating a smooth paste, about 1 to 2 minutes. Gradually stir half-and-half into the paste, stirring continuously until well combined. Add bouillon cubes and stir until they are fully dissolved, approximately 1 to 2 minutes. Incorporate Colby-Jack cheese, mustard, and dill; whisk until the cheese is completely melted and smooth, about 2 to 3 minutes. Gently stir in the cooked vegetables. Transfer the entire mixture to the prepared casserole dish.
4. In a separate bowl, combine bread crumbs with 1/4 cup of melted butter. Mix thoroughly until the butter is evenly distributed and the crumbs are moistened. Sprinkle this mixture evenly over the top of the casserole.
5. Place the casserole in the preheated oven and bake until it is bubbly and the topping is golden brown, approximately 45 minutes. Let it cool slightly before serving.

Nutrition

• Calories: 337 kcal
• Fat Content: 23 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 745 mg
• Protein Content: 8 g
• Cholesterol Content: 64 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g