Carrot and Zucchini Casserole

Prep Time:
20 mins

Cook Time:
1 hr 5 mins

Total Time:
1 hr 25 mins

Servings:
6

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease 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.

Cook’s Note

Stir in cooked, crumbled bacon before transferring to the baking dish for smoky flavor and crunch.

Nutrition Facts (per serving)