Creamy Ranch Carrot Casserole

By vealam

These carrots are sautéed and then baked to perfection in a ranch cream sauce. This recipe is the perfect Thanksgiving side dish.

Ingredients

• 4 tablespoons unsalted butter
• 6 large carrots, peeled and sliced in 1/2 inch slices
• salt
• pepper
• 3 cloves of garlic, minced
• 2 tablespoons all-purpose flour
• 1 3/4 cups heavy cream (plus more as needed)
• 1 package ranch dip mix (such as Hidden Valley Dips: Ranch)
• 1 cup panko bread crumbs
• 3 tablespoons unsalted butter, melted
• 1 tablespoon fontina cheese
• parsley, chopped (for garnish)

Details

Servings 8
Preparation time 15mins
Cooking time 55mins
Adapted from cookingandbeer.com

Preparation

Step 1

Preheat your oven to 350 degrees F and grease an 8×8 inch baking dish. Set aside.

In a large non-stick skillet, melt the 4 tablespoons 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 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 bread crumbs, melted butter and fontina cheese. Season with salt and pepper. Place the bread crumbs over top of the carrots in a thick and even layer.

Bake at 350 degrees F for 25-30 minutes or until the top is golden brown.

Let stand for 5-10 minutes. Garnish with chopped parsley and serve warm. Enjoy!