Green Bean Casserole with Celery Root and Bacon

By TrayH

Ingredients

• ~For the Bechemel:
• 4 cups green beans, trimmed
• 4 slices of thick-cut bacon
• 1 1/2 cups button mushrooms
• 1/2 piece celery root
• 4 tablespoons unsalted butter
• 1/2 onion peeled, and chopped
• 1/2 cup plus 2 tablespoons all-purpose flour
• 4 cups whole milk
• 2 tablespoons Whole grain mustard
• A couple sprigs parsley, chopped
• 1 box French’s Fried Onions
• Italian seasoned breadcrumbs

Preparation

Step 1

* Preheat oven to 350°F.

* Wash then blanch green beans. Cut beans in half, place in casserole dish and set aside.

* Cook bacon until crispy. Set on plate with paper towel to let oil drain.

* In the same pan, blister button mushrooms until golden brown. Dice bacon and slice button mushrooms in half. Reserve cooking oil.

* Crush fried onions and bread crumbs into medium-sized bits and reserve.

~For the béchamel:

* Rinse the celery root and cut off dirty part.

* Chop the white interior into 1/2-inch cubes.

* Melt the butter in the same saucepan you used to cook the mushrooms and bacon over medium heat.

* When the butter is melted, add celery root and onions. Cook until vegetables start to become tender, about 10 minutes.

* Add flour and stir until mixture is thick.

* Continue to stir, slowly pouring in milk.

* Turn the heat up while constantly stirring until mixture begins to boil.

* Reduce heat to low and cook about 20 minutes; scrape bottom of pan occasionally to prevent burning.

* Remove from heat and allow to cool.

* Once mixture is cool, add whole grain mustard and purée mixture with an immersion blender.

* Pour the mixture into casserole dish with green beans and fold in bacon, blistered button mushrooms and parsley.

* Place the mixture in oven for about 20 minutes until hot.

* Cover casserole with onion crumble and place back in oven 5 minutes or until golden brown.

* Remove and serve.