BISCUIT-TOPPED TOMATO CASSEROLE
This is one of my favorite ways to prepare fresh tomatoes from our garden. Since it's just my husband and me, I sometimes halve the tomato mixture, then make the rest of the topping into garlic-cheese drop biscuits to eat with other meals.-Jayme Buzard, Wichita, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine cornstarch and sugar. Stir in water until smooth. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the green pepper, salt and pepper; keep warm., In a large bowl, combine the first five topping ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and buttermilk just until moistened., Transfer tomato mixture to a greased 11x7-in. baking dish. Drop topping into eight mounds onto hot tomato mixture. Bake, uncovered, at 400° for 20-25 minutes or until a toothpick inserted in biscuits comes out clean.
Nutrition Facts : Calories 252 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 791mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.
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