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Carrot and Zucchini Casserole


Carrot and Zucchini Casserole Recipe

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
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 337
Total Fat 23.4g
Saturated Fat 14.4g
Cholesterol 64mg
Sodium 745mg
Total Carbohydrate 24.7g
Dietary Fiber 2.7g
Sugars 4.3g
Protein 8.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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