Ingredients:
1 lb fresh green beans, cut into 2 inch pieces
2 tablespoons butter
1 large onions, 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
Directions:
Blanch the green beans in boiling water 2 minutes; drain well.
In a large saucepot, melt butter over medium heat.
Add onion and saute 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.
Heat oven to 350 degrees.
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-inch 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 casserole 25 minutes or until filling bubbles and biscuit topping is golden.
Cool 5 minutes before serving.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.