The Pioneer Woman Tasty Kitchen
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Creamy Ranch Carrot Casserole

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Butter, breadcrumbs and carrots come together in this delicious side dish.

Ingredients

  • 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)

Preparation

Preheat your oven to 350 F and grease an 8×8 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!

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Profile photo of Katherine

Katherine on 3.16.2014

We love this dish!

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