Cheesy Tomato Biscuit Casserole
Slightly modified from BellyFull
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded cheddar cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 container (16 ounce) Pillsbury Grands Buttermilk Biscuits
4 tomatoes, cut into 1/4-inch slices
fresh basil, chopped (optional)
Preheat the oven to 400 degrees. Coat a 9×13 casserole dish with nonstick cooking spray.
Combine the sour cream, mayonnaise, cheese, salt, pepper, oregano and garlic powder in a small bowl. Set aside.
Press the biscuits into the casserole dish, pinching the seams together so they cover the bottom of the pan and pushing the dough slightly up the sides. The dough will be thin.
Arrange the tomato slices on top of the biscuits, overlapping to fit as many slices as you can. Spread the cheese mixture over the top then sprinkle with a little paprika.
Bake for 25-27 minutes until the dough is cooked through and the cheese mixture is browning and bubbly. Let stand for 10 minutes, then top with chopped basil and cut into slices.
To reheat leftovers: Preheat a toaster oven to 350 degrees. Spray some foil with non-stick cooking spray and place a slice of the casserole on top. Heat in the toaster oven, being careful not to burn the edges of the crust, for about 5-10 minutes depending on your toaster.