Cheesy Tomato Biscuit Casserole

4.80 from 5
Read 5 Reviews
Prep 15 minutes
Cook 25 minutes
Servings 8

A flavor-packed cheese and herb mixture tops biscuits and fresh tomatoes in this easy and delicious Cheesy Tomato Biscuit Casserole!

slice of tomato biscuit casserole on white plate

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We love tomatoes and use them all year round, but there’s nothing like garden fresh tomatoes – I could eat them right off the vine. If you’ve got an abundance of them coming in, this Cheesy Tomato Biscuit Casserole is a perfect home for them!

Breakfast Casserole with Biscuits

This Tomato Biscuit Casserole is a savory summer gift in every bite. We usually enjoy it for breakfast, but it’s also wonderful as a brunch item, light lunch, or meatless dinner.

Biscuit casserole recipe ingredients:
(Scroll below to the printable recipe card for details and measurements.)

  • Butter: Unsalted butter is our choice to better control the sodium levels, but if you only have salted butter, that’s fine.
  • Sweet onion: Adds a subtle sweetness to the mix.
  • Sour cream and Mayonnaise: These add a tangy flavor and creamy texture.
  • Cheddar cheese: Buying a block and shredding it fresh will be more flavorful and melt better than pre-packaged shredded cheese.
  • Biscuits: We use Pillsbury Grands buttermilk biscuits, but if you have a homemade recipe, use that!
  • Tomatoes: Slices of ripe beefsteak tomatoes are best here, but you could also use Roma.
  • Seasonings: kosher salt, pepper, dried oregano, garlic powder, and paprika

Possible Additions: You could add in some cooked ground beef or sausage for meat eaters. Diced up spicy chilies would add another layer of flavor, too.

cheesy biscuit casserole in white baking dish

What to Serve with Tomato Biscuit Casserole

Serve with our favorite simple side salad or melon cucumber salad, and fresh fruit to round out the meal.

Storing Leftovers

This is best served right away, however you can store leftovers. Let casserole cool completely, then cover tightly and store in the refrigerator. It will keep up to 3 days, although the dough might get soggy from the juicy tomatoes and cheese mixture. Rewarm in oven.

slice of cheese tomato casserole on white plate

Other Recipes Using Garden Fresh Tomatoes

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

4.80 from 5

Cheesy Tomato Biscuit Casserole

Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 8
A flavor-packed cheese and herb mixture tops biscuits and fresh tomatoes in this easy and delicious Cheesy Tomato Biscuit Casserole!

Ingredients 

  • 2 tablespoons unsalted butter
  • 1 medium sweet onion, , diced
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 16 ounce container Pillsbury Grands Buttermilk Biscuits
  • 3 medium tomatoes, , cut into 1/4-inch slices
  • paprika

Instructions 

  • Preheat oven to 400 degrees F. Coat a 9×13 casserole dish with nonstick cooking spray; set aside.
  • In a medium nonstick skillet, heat butter over medium-high. Add onion and saute until tender and translucent, about 3 minutes. Remove from the skillet and stir in the sour cream, mayonnaise, cheese, and spices until melted and combined. Set aside.
  • Press all 8 biscuits flat into the prepared pan, pinching the seams together until they completely cover the bottom of the pan, pushing the dough slightly up the sides to form a rim. (The layer of dough will be thin.)
  • Arrange tomato slices over the biscuit dough. Spread the cheese mixture over the top. Sprinkle with a little paprika.
  • Bake for 25-27 minutes until the dough is cooked through, tomatoes are tender, and the cheese mixture is nice and bubbly.
  • Let stand 10 minutes before cutting.

Nutrition

Calories: 386kcal | Carbohydrates: 33g | Protein: 8g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 902mg | Potassium: 320mg | Fiber: 2g | Sugar: 6g | Vitamin A: 703IU | Vitamin C: 8mg | Calcium: 158mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If you’re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, you’ve come to the right place.

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9 Comments

  1. Gail Fuller says:

    4 stars
    I really liked this and it is super easy! Next time I will either add fresh basil to compliment to tomatoes or chopped bacon. I just wanted a little more flavor.

  2. Gail Fuller says:

    5 stars
    Made this for lunch today. Everyone raved! Slight tweak~ I crisped some bacon and fried the onions in the rendered fat. Wow! The addition of the bacon bits was yummy! Great recipe for a brunch! Thanks Amy.

  3. Lynda Justice says:

    5 stars
    After reading about the tomato sandwich, I think you grew up next door to me in Memphis. It was perfect! It didn’t take me long to figure out that Hellmans is Best Foods out here.

  4. Beth says:

    5 stars
    This recipe is easy, fast, & soooo good. The ingredients really took the delicious homegrown tomatoes to the next level. I loved it. Definitely making this again.

  5. DLAB says:

    5 stars
    I had fresh tomatoes from the garden and biscuits so I looked for something to make. I came across this and my family loved it! It was so easy and delicious. I recommend!

  6. Teresa says:

    I tried a couple of the recipes and they were good.

  7. Katherine says:

    Love this casserole idea! And I know what you mean about the refrigerator. Haha. I recently found some oatmeal in one of our cabinets with an expiration date 3 years old (yikes).

    1. Amy @Belly Full says:

      HA! Yep, been there. I haven’t even tackled the pantry yet!

  8. Mom says:

    Would never have thought to make something like this, but will put in my recipe queue.