Creamy Ranch Carrot Casserole - butter

Method

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