The addition of Pearson Farm Pecans and Dijon Mustard to this Thanksgiving favorite will have your family begging for seconds.


The Green Beans:

  • 2 (14 0z) cans of cut green beans
  • salt
  • 4 Tablespoons unsalted butter
  • 2 large cloves of garlic, minced
  • 1/2 teaspoon cayenne pepper
  • 3 cups small white mushrooms minced
  • 2 Tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 tablespoon Dijon mustard
  • 1/2 cup Pearson Farm Chopped Pecans Pieces

The Nut Crust:

  • 1/2 cup Pearson Farm Chopped Pecan Pieces, toasted
  • 1/2 cup breadcrumbs, toasted
  • 1/2 cup finely grated parmesan cheese
  • 4 Tablespoons unsalted butter, melted


Mushroom Base: Melt the butter in a skillet over medium heat. Add the garlic, cayenne, and mushrooms. Season with salt to taste, and cook until the mushrooms give off most of their liquid, 8-10 minutes. Stir the flour into the mushrooms. Add the chicken stock. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 5-8 minutes. Add in the Dijon mustard. Taste for seasoning.

Pecan Crust: In a medium bowl, stir together 1/2 cup of chopped pecans, breadcrumbs, parmesan cheese, butter and salt. Set aside.

Assemble the casserole: Stir the green beans and remaining 1/2 cup Pearson Farm Pecans into the mushroom base. Simmer on the stove, over low heat, for 8-10 minutes. Top with an even layer of the pecan crust. Transfer the skillet to the oven for 10-12 minutes to brown the crust.

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