Recipe Station

This green bean casserole is made with fresh green beans, mushrooms, celery-root, and bacon. This recipe serves eight but you may want to double it just in case it get's devoured in minutes!

Let's Get Started!

Ingredients To Gather:

• 4 cups green beans, trimmed
• 4 slices of thick-cut bacon
• 1 1/2 cups button mushrooms

For The Bechamel:

• 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

Step By Step Directions To Follow:

1. Preheat oven to 350°F.
2. Wash then blanch green beans. Cut beans in half. Set aside.
3. Cook bacon until crispy. In the same pan, saute mushrooms until golden brown.
4. Dice bacon. Slice mushrooms in half.
5. Crush fried onions and bread crumbs into medium-sized bits.
6. Prepare Béchamel. Rinse celery root. Cut off dirty part. Chop the white interior into 1/2-inch cubes.
7. Melt butter in the same saucepan you used to cook mushrooms and bacon over medium heat. Add celery root and onions.
8. Cook until start to become tender, about 10 minutes. Add flour. Slowly add milk while stirring. Cook about 20 minutes.
9. When cool, add whole grain mustard. Purée mixture with an immersion blender.
10. Pour the mixture into casserole dish. Fold in bacon, mushrooms, green beans and parsley. Place mixture in oven for about 20 minutes until hot.

Finished!

This dish is a great addition for an informal dinner or potluck. Don't be surprised if it becomes your family's tradition from now on!

Let Us Know How It Turned Out For You!

Article Source: Rachael Ray Show