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Savory Green Beans, Mushroom & Georgia Pecan Caserole



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1 lb. fresh green beans, cut into 2" pieces
2 tbsp. butter
1 large onion, chopped
2 tbsp. flour
1/2 cup milk
12 oz. mushrooms, sliced
3/4 cup Georgia pecan halves
1/2 cup grated cheddar cheese
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco
1/2 tsp. each salt and pepper
1 1/4 cups all-purpose flour
1 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. cold butter
1/2 cup buttermilk


  1. 1
    For filling: Blanch the green beans in boiling water 2 minutes; drain well. In a large saucepot melt butter over medium heat. Add onion and sauté until softened. Stir in the flour and cook 1 minute.
  2. 2
    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" baking dish.
  3. 3
    Preheat oven to 350°F.
  4. 4
    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.
  5. 5
    Turn dough out onto a well-floured surface and pat out to 1/2" 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.
  6. 6
    Bake cobbler 25 minutes or until filling bubbles and biscuit topping is golden. Cool 5 minutes before serving.

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preparation methods
cuisines North & South American
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