Savory Green Bean, Mushroom and Pecan Casserole

I found this on the net when I was looking for pecan recipes. I'm so glad I did!

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  lb fresh green beans, cut into 2 inch pieces
• 2  tablespoons butter
• 1  large onion, 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

• 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

Directions

1. Blanch the green beans in boiling water 2 minutes; drain well.
2. In a large saucepot, melt butter over medium heat.
3. Add onion and sauté until softened.
4. Stir in the flour and cook 1 minute.
5. Gradually add the milk, stirring until mixture thickens.
6. Remove from heat and stir in the green beans, mushrooms, pecans, Cheddar cheese, Worcestershire sauce, Tabasco, salt and pepper.
7. Spread mixture in a 10-inch baking dish.
8. Heat oven to 350 degrees.
9. To make biscuit topping, combine flour, sugar, baking powder, baking soda and salt.
10. Cut in the butter with a pastry blender or two knives until mixture is crumbly.
11. Stir in buttermilk with a few quick strokes.
12. Turn dough out onto a well-floured surface and pat out to 1/2-inch thickness.
13. 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.
14. Bake casserole 25 minutes or until filling bubbles and biscuit topping is golden.
15. Cool 5 minutes before serving.