Creamed Carrot Crunch Casserole

• Cooking spray
• 4 tablespoons (1/2 stick) unsalted butter
• 2 pounds carrots, peeled and cut into 1/4-inch-thick pieces
• 1 tablespoon salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried marjoram
• 2 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 3 medium garlic cloves, minced
• 1 1/2 cups panko bread crumbs

1. Preheat the oven to 350F.
2. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
3. Melt 2 tablespoons of the butter in a large skillet set over medium-high heat.
4. Add the carrots, salt, pepper, and marjoram.
5. Cook, stirring occasionally, until the carrots just start to brown, about 7 minutes.
6. Sprinkle the flour over the carrots, stirring constantly.
7. Cook until flour turns golden, 1 to 2 minutes.
8. Slowly pour in the cream while stirring constantly.
9. Bring to a boil, then remove the pan from the heat.
10. Pour the mixture into the prepared casserole dish and cover with aluminum foil.
11. Bake until the cream is bubbling and the carrots just give way when pierced with a knife, 20 to 25 minutes.
12. Meanwhile, melt the remaining 2 tablespoons of butter in a medium skillet set over medium heat.
13. Add the garlic and cook until the butter just begins to brown, about 3 minutes.
14. Add the bread crumbs and season with salt and pepper.
15. Cook, stirring occasionally, until the bread crumbs are lightly browned, about 5 minutes.
16. Transfer to a medium bowl and set aside.
17. When casserole has finished cooking, remove the foil and allow it to sit for about 10 minutes.
18. Sprinkle the toasted bread crumbs evenly over the top before serving.
19. Vegetarian friendly!

cooking spray, butter, carrots, salt, freshly ground black pepper, marjoram, flour, heavy cream, garlic, bread crumbs

Taken from www.epicurious.com/recipes/food/views/creamed-carrot-crunch-casserole-378288 (may not work)