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Biscuit-Topped Tomato Casserole

 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.


  • 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
  • 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


  • 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

2 of 2

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.
Nutritional 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.