Savory Green Bean, Mushroom And Pecan Casserole

Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins

Ingredients

• Servings: 8


• 1 lb fresh green beans, cut into 2 inch pieces


• 2 tablespoons butter


• 1 large onion, chopped


• 2 tablespoons flour


• 1/2 cup milk


• 12 ounces fresh mushrooms, sliced


• 3/4 cup pecan halves


• 1/2 cup grated cheddar cheese


• 1 teaspoon worcestershire sauce


• 1/2 teaspoon tabasco sauce


• 1/2 teaspoon salt


• 1/2 teaspoon pepper


• 1 1/4 cups all-purpose flour


• 1 tablespoon sugar


• 1/2 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 2 tablespoons cold butter


• 1/2 cup buttermilk

Recipe

• 1 blanch the green beans in boiling water 2 minutes; drain well.


• 2 in a large saucepot, melt butter over medium heat.


• 3 add onion and sauté until softened.


• 4 stir in the flour and cook 1 minute.


• 5 gradually add the milk, stirring until mixture thickens.


• 6 remove from heat and stir in the green beans, mushrooms, pecans, cheddar cheese, worcestershire sauce, tabasco, salt and pepper.


• 7 spread mixture in a 10-inch baking dish.


• 8 heat oven to 350 degrees.


• 9 to make biscuit topping, combine flour, sugar, baking powder, baking soda and salt.


• 10 cut in the butter with a pastry blender or two knives until mixture is crumbly.


• 11 stir in buttermilk with a few quick strokes.


• 12 turn dough out onto a well-floured surface and pat out to 1/2-inch thickness.


• 13 cut the dough into random-sized pieces and shapes and arrange on top of vegetable filling in a kind of crazy quilt pattern, letting the filling poke through in spots.


• 14 bake casserole 25 minutes or until filling bubbles and biscuit topping is golden.


• 15 cool 5 minutes before serving.