Carrot and Zucchini Casserole

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.'}

📊 Nutrition Facts

Per serving (6 servings total)