Creamy Ranch Carrot Casserole

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 Tablespoons Unsalted Butter
• 6 whole Large Carrots, Peeled And Sliced In 1/2 Inch Slices
• ½ teaspoons Salt
• ¾ teaspoons Black Pepper
• 3 cloves Garlic, Minced
• 2 Tablespoons All-purpose Flour
• 1-¾ 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)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Bring a large pot of water to a boil, add the sliced carrots, and cook for about 8 minutes until just tender. Drain well.

2. While the carrots cook, melt 4 tablespoons of the unsalted butter in a saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

3. Sprinkle the flour over the butter and garlic and stir constantly for 1 minute.

4. Gradually whisk in the heavy cream, then add the ranch dip mix, salt, and black pepper. Simmer gently, stirring, for about 5 minutes until the sauce thickens.

5. Spread the drained carrots in a 9x13-inch baking dish and pour the creamy ranch sauce evenly over them. Sprinkle the shredded fontina over the top.

6. In a bowl, toss the panko with the 3 tablespoons of melted butter until evenly coated, then scatter it over the casserole.

7. Bake uncovered for about 25 minutes until the sauce is bubbling and the topping is golden brown.

8. Let the casserole rest for 5 minutes, then sprinkle with the chopped parsley and serve.