Celery Root Casserole

This was a grand prize winner in a recipe contest cookbook I found. It is yummy and a great substitute for potato casserole. It can easily be made ahead. It goes well with beef, pork, chicken and fish. I have made this many times and it always gets rave reviews.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 4  medium celery root, peeled and coarsley chopped
• 6  tablespoons butter
• 1⁄2 cup sour cream
• 11  ounces  packaged cream cheese, cut into cubes
• 1⁄2 cup green onion, s, sliced thin, plus
• 2  tablespoons green onions, sliced thin
• 1  teaspoon salt
•  fresh ground pepper
• 1⁄4 cup parmesan cheese, grated
• 1⁄4 cup cheddar cheese, grated

Directions

1. Preheat oven to 350 degrees.
2. Steam celery root until tender, about 20 minutes.
3. In a food processor combine steamed celery root, 4 tablespoons butter, sour cream, cream cheese, salt and pepper. Pulse and procees until smooth. Stir in 1/2 cup of the green onions.
4. Spoon puree into a baking dish. Dot top of casserole with remaining 2 tablespoons butter. Sprinkle with remaining green onions and both cheeses.
5. Bake 30 minutes, or until cheses are bubblky. Serve hot.