Cheesy Tomato Biscuit Casserole
Cheesy Tomato Biscuit Casserole is an indulgent, savory summer sensation in every bite. A filling lunch or a light meatless supper, this tomato bake casserole should be on every tomato fan’s must-try list.
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Picture it: a layer of fresh fluffy biscuits, layered with thick slices of juicy vine-ripened tomatoes, and topped with a creamy, herbed cheese mixture all baked to golden brown, bubbly perfection.
I’m talking about one of my favorite ways to use up the bounty of fresh summer tomatoes.
This tomato biscuit casserole.
It’s the perfect summer comfort food and ensures that no tomato goes to waste.
With a handful of ingredients and an easy shortcut, it won’t keep you in the kitchen all day either.
It’s super quick and easy to put together so you can enjoy some summertime comfort and still make the most of the gloriously good weather.
Ingredients
To make this you’ll need:
- Butter– To cook the onions in
- Onion– A diced sweet onion
- Sour cream– Full fat sour cream is best
- Mayonnaise– Full fat, real mayonnaise and not mayonnaise style dressing
- Cheese– Shredded cheddar
- Spices– Salt, pepper, oregano, garlic powder, and smoked paprika
- Buttermilk biscuits– The kind that you can find in the refrigerated section that come in a roll.
- Tomatoes– Cut into 1/4″ slices. We like using larger varieties for this recipe.
How to Make Tomato Casserole
To make this easy biscuit casserole with tomatoes, melt the butter in a large skillet over medium heat.
Stir in the onions, cooking until tender and translucent, about 3-5 minutes.
Once the onions are translucent, immediately remove the skillet from heat.
Then, mix in the sour cream, mayo, cheese, oregano, garlic stirring until equally incorporated and the cheese has melted.
Salt and pepper the sauce, to taste.
Now, spray a 9×13 inch baking dish with non-stick cooking spray.
Spread the 8 biscuits out evenly into the pan.
Use your fingers to press them out further, until they’re all touching and completely spread out over the bottom of the pan.
Seal the seems together so the pan’s covered and press the outer edges up the sides slightly so the biscuits form a tiny lip.
Layer the sliced tomatoes evenly out over the thin layer of dough.
Then spread the cheese sauce evenly out overtop of the tomatoes.
Sprinkle the prepared casserole with a little smoked paprika.
Bake the dish at 400 degrees for 25-27 minutes, or until the dough is cooked through and the cheese has bubbled and turned golden.
Remove the casserole from the oven and let the dish rest for 10 minutes before slicing into squares and serving.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Tips and Tricks
- Use your favorite brand of refrigerated biscuit dough; however, do not use one that says butter/buttery/buttered.
- This will work with any kind of tomatoes except for cherry or grape tomatoes, but if you use a smaller tomato like roma tomatoes you may need more than 3.
- We love using certain tomato varieties specifically in this recipe and those include beefsteak, heirloom, better boy, or early girl.
- Feel free to substitute another kind of cheese for cheddar. Mozzarella, jack, or even gouda all work well.
Other Recipes to Use up your Tomatoes
This cheesy tomato biscuit casserole is summer comfort food at its best. Make it and enjoy!
Looking for other recipes to help you use up your tomatoes? Try these:
- Tomato Feta & Zucchini Muffins
- Tomato Cracker Salad
- Tuna Melt Stuffed Tomatoes
- Italian Abruzzi Pasta
- Tomato Pie
- BLT Waffle-wiches
- Tomato Cucumber Feta Salad
- Instant Pot Salsa
If you’ve tried this CHEESY TOMATO BISCUIT CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheesy Tomato Biscuit Casserole
Ingredients
- 2 tbsp butter
- 1 medium sweet onion, diced
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- salt & pepper, to taste
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- 1 16 oz roll of refrigerated buttermilk biscuits
- 3 medium tomatoes, cut into 1/4" slices
- smoked paprika
Instructions
- In a large skillet, over medium heat, melt butter. Stir in the onions, cooking until tender and translucent, about 3-5 minutes.
- Immediately remove the skillet from heat. Mix in the sour cream, mayo, cheese, oregano, garlic stirring until equally incorporated and the cheese has melted. Salt and pepper the sauce, to taste.
- Spray a 9x13 baking dish with non-stick cooking spray. Spread the 8 biscuits out evenly into the pan. Use your fingers to press them out further, until they're all touching and completely spread out over the bottom of the pan. Seal the seems together so the pan's covered and press the outer edges up the sides slightly, just enough to form a tiny lip.
- Layer the sliced tomatoes evenly out over the thin layer of dough. Use a spatula to spread the cheese sauce evenly out overtop of the tomatoes. Sprinkle the prepared casserole with a little smoked paprika.
- Bake the dish at 400 degrees for 25-27 minutes, or until the dough is cooked through and the cheese has bubbled and turned golden.
- Remove the casserole from the oven and let the dish rest for 10 minutes before slicing into squares and serving.
Notes
- Use your favorite brand of refrigerated biscuit dough; however, do not use one that says butter/buttery/buttered.
- This will work with any kind of tomatoes except for cherry or grape tomatoes, but if you use a smaller tomato like roma tomatoes you may need more than 3.
- We love using certain tomato varieties specifically in this recipe and those include beefsteak, heirloom, better boy, or early girl.
- Feel free to substitute another kind of cheese for cheddar. Mozzarella, jack, or even gouda all work well.
Nutrition
recipe originally posted July 5, 2017
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Yummy comfort food, sounds delish. I shall be making this soon. Thanks for sharing the recipe.