Savory Green Bean, Mushroom & Georgia Pecan Casserole

Yield: 8 servings

1 lb. fresh green beans, cut into 2-inch pieces
2 Tbsps. butter
1 large onion, chopped
2 Tbsps. flour
¹ /2 cup milk
12 oz. mushrooms, sliced
³ /4 cup pecan halves
¹ /2 cup cheddar cheese, grated
1 tsp. Worcestershire sauce
¹ /2 tsp. Tabasco
¹ /2 tsp. ea. salt and pepper

Biscuit topping: 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 Tbsps. cold butter
¹ /2 cup buttermilk

1. 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. 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.
3. Heat oven to 350°F. 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.
4. 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.
5. Bake cobbler 25 minutes or until filling bubbles and biscuit topping is golden. Cool 5 minutes before serving.

Recipe from the Georgia Pecan Commission.