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.
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