Savory Green Bean, Mushroom & Georgia Pecan Casserole

  • Yields 8 Servings


  • Filling
    • 1 pound fresh green beans, cut into 2-inch pieces
    • 2 tablespoons butter
    • 1 large onion, chopped
    • 2 tablespoons flour
    • 1/2 cup milk
    • 12-oz. mushrooms, sliced
    • 3/4 cup Georgia pecan halves
    • 1/2 cup grated cheddar cheese
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon Tabasco
    • 1/2 teaspoon each salt and pepper
  • Biscuit Topping
    • 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



Blanch the green beans in boiling water 2 minutes; drain well. In a large saucepot melt butter over medium heat. Add onion and sautee until softened. Stir in the flour and cook 1 minute.

Gradually add the milk, stirring until mixture thickens. Remove from heat and stir in the green beans, mushrooms, pecans, cheddar cheese, Worcestershire sauce, Tabasco, salt and pepper. Spread mixture in a 10-inch baking dish.

Preheat oven to 350 degrees F.

Biscuit Topping

To make Biscuit Topping, combine flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender or two knives until mixture is crumbly. Stir in buttermilk with a few quick strokes.

Turn dough out onto a well-floured surface and pat out to 1/2-ich thickness. 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.

Bake cobbler 25 minutes or until filling bubbles and biscuit topping is golden. Cool 5 minutes before serving.

Per Serving: Calories: 277; Protein: 8g; Carbohydrate: 29g; Fiber: 3g; Saturated Fat: 6g; Cholesterol: 24mg; Sodium: 408mg.