Creamy Ranch Carrot Casserole

• 4 Tablespoons Unsalted Butter
• 6 whole Large Carrots, Peeled And Sliced In 1/2 Inch Slices
• 1/2 teaspoons Salt
• 3/4 teaspoons Black Pepper
• 3 cloves Garlic, Minced
• 2 Tablespoons All-purpose Flour
• 1- 3/4 cup Heavy Cream
• 1 package Ranch Dip Mix, 1 Ounce Package (such As Hidden Valley Ranch Dip Mix)
• 1 cup Panko Bread Crumbs
• 3 Tablespoons Unsalted Butter, melted
• 1 Tablespoon Shredded Fontina Cheese
• 1 Tablespoon Parsley, Chopped (garnish)

1. Preheat your oven to 350 F and grease an 8x8 inch baking dish.
2. Set aside.
3. In a large non-stick skillet, melt the first amount of butter over medium heat.
4. Add the carrots and cook for 9-10 minutes, or until tender.
5. Season with salt and pepper.
6. Add the garlic and cook for another minute.
7. Sprinkle the flour onto the carrots and stir to combine.
8. Cook for 3-4 minutes or until the flour is a light golden brown color.
9. Reduce the heat to medium-low, and slowly drizzle in the heavy cream, stirring all the while.
10. Add the ranch dip mix, and stir to combine.
11. Let the mixture simmer for 4-5 minutes or until it has thickened substantially.
12. Remove from heat and pour the carrots into the baking dish.
13. Set aside.
14. In a small bowl, combine the panko breadcrumbs, melted butter and Fontina cheese.
15. Season with salt and pepper.
16. Place the breadcrumbs over top of the carrots in a thick and even layer.
17. Bake at 350 F for 25-30 minutes or until the top is golden brown.
18. Remove dish from oven and set it on a rack.
19. Let casserole stand for 5-10 minutes before serving.
20. Garnish with chopped parsley and serve warm.
21. Enjoy!

butter, carrots, salt, black pepper, garlic, allpurpose, heavy cream, mix, bread crumbs, unsalted butter, fontina cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/creamy-ranch-carrot-casserole/ (may not work)