carrot-and-zucchini-casserole.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Carrot and Zucchini Casserole",
    "url": "http://allrecipes.com/recipe/223217/carrot-and-zucchini-casserole/"
}