Savorygreenbeanmushroomandpecancasserole Recipes

SAVORY GREEN BEAN, MUSHROOM AND PECAN CASSEROLE

Steps:

• 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.
• 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.

GREEN BEAN CASSEROLE (MUSHROOM, GARLIC AND BACON, OH MY!)

Steps:

• Sauté chopped garlic in the butter and olive oil, add mushrooms until mostly soft.
• Set aside to cool.
• When cooled, drain off extra liquid.
• Mix soup, milk, pepper, 1/2 of the crumbled bacon, sautéed mushrooms, green beans and 1 1/3 cups French Fried Onions in a large bowl.
• Transfer into large baking dish and spread into even layer.
• Bake at 350°F for 40 minute or until hot.
• Stir and then top with remaining 1 1/3 cup onions and bacon.
• Bake 5 minute until onions are golden.