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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

6 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

2 tablespoons cornstarch
1 tablespoon sugar
2 tablespoons cold water
8 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
1 teaspoon salt
1/8 teaspoon pepper
TOPPING:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon garlic powder
1/4 teaspoon baking soda
1/4 teaspoon chicken bouillon granules
1/4 cup cold butter, cubed
1/2 cup shredded cheddar cheese
1/2 cup plus 1 tablespoon buttermilk

Directions

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

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Biscuit-Topped Tomato Casserole (continued)

Directions (continued)

butter until mixture resembles coarse crumbs. Stir in cheese and
buttermilk just until moistened.
Transfer tomato mixture to a greased 11-in. x 7-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. Yield: 6 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 252 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 791 mg sodium, 33 g carbohydrate, 3 g fiber, 7 g protein.