Biscuit-Topped Tomato Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
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 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 king arthur unbleached 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:
1. 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.
2. In a large bowl, combine the first five topping ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and buttermilk just until moistened.
3. 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.
|
|