Cheesy Tomato Biscuit Casserole – a flavor-packed cheese and herb mixture tops biscuits and fresh tomatoes in this easy and delicious casserole!
I was about to type “Happy Monday!”…and then remembered it’s Tuesday. So ya, I’m going to be screwed up all week.
We had a packed three-day weekend, mostly involving roller coasters and sitting poolside with friends. But we also spent one full day cleaning and purging. It’s par for the coarse this time of year, with only a few days left of school. I get that undeniable urge where I have to get rid of all.the.things! The cabinets, closets, the garage, and also the refrigerator.
Good god, the refrigerator. I found a jar of black bean garlic sauce way in the back, circa 2015. Trash.
But it was also a goldmine of ingredients just waiting to move onto their next life. My belly.
This casserole was delicious! Super easy and great for breakfast, brunch, or dinner this summer. Even better if you’ve got fresh garden tomatoes to use up!
Cheesy Tomato Biscuit Casserole
- 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
- Preheat oven to 400 degrees F. Coat a 9x13 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.
Other recipes using garden fresh tomatoes you might like!