Creamy Ranch Carrot Casserole

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!