Carrot And Zucchini Casserole

• 2 cups sliced carrots
• 2 cups peeled and sliced zucchini
• 1/4 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 2 cubes chicken bouillon
• 1/2 cup shredded Colby-Jack cheese
• 1/2 teaspoon dry mustard
• 1/2 teaspoon dried dill weed
• seasoned dry bread crumbs
• 1/4 cup butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
2. 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. 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. Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
5. Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

carrots, zucchini, onion, butter, flour, chicken bouillon, cheese, dry mustard, dill weed, bread crumbs, butter

Taken from www.allrecipes.com/recipe/223217/carrot-and-zucchini-casserole/ (may not work)