Carrot and Zucchini Casserole

Name: Carrot and Zucchini Casserole
Total time: 85
Yield: 6
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

Recipe by Angela from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

6 servings

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2 cups sliced carrots
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2 cups peeled and sliced zucchini
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¼ cup chopped onion
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 ½ cups half-and-half

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2 cubes chicken bouillon
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½ cup shredded Colby-Jack cheese
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½ teaspoon dry mustard
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½ teaspoon dried dill weed
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seasoned dry bread crumbs
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¼ cup butter, melted

Instructions

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.