Biscuit Topped Tomato Casserole Food

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TOMATO COBBLER WITH PARMESAN-BASIL BISCUITS



Tomato Cobbler with Parmesan-Basil Biscuits image

Celebrate a bounty of summer tomatoes with a dish that takes cues from classic Italian flavors.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

4 tablespoons extra-virgin olive oil, plus additional for brushing
1 medium onion, diced
2 cloves garlic, minced
2 large sprigs fresh basil
1/8 teaspoon crushed red pepper
3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
Kosher salt
2 cups mixed cherry or grape tomatoes, halved
3 tablespoons all-purpose flour
1 cup mini mozzarella balls (ciliegine or halved bocconcini)
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
Kosher salt and freshly ground black pepper
6 tablespoons cold unsalted butter, cut into thin slices
2/3 cup buttermilk
1/3 cup grated Parmesan
2 tablespoons chopped fresh basil

Steps:

  • For the tomato filling: Preheat the oven to 350 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, basil sprigs and crushed red pepper and cook, stirring occasionally for about 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from heat and discard the basil sprigs. Add the cherry tomatoes and flour and gently stir to evenly coat. Check for seasoning and add more salt, if necessary. Transfer the tomato filling to a 2-quart baking dish and dot with the mozzarella balls. Drizzle with the remaining tablespoon of olive oil.
  • For the biscuit topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until you achieve pea-sized pieces. Make a well in the center of the flour and add the buttermilk, Parmesan and basil and gently combine with a fork until a sticky dough forms; take care not to overwork the dough.
  • Drop heaping tablespoons of the dough on top of the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden and the filling bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm.

BISCUIT-TOPPED TOMATO-BEEF BAKE



Biscuit-Topped Tomato-Beef Bake image

This quick and easy casserole is made with ground beef and tomato soup, and baked with cheesy biscuits on top.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 1h

Yield 8 servings, 1 cup each

Number Of Ingredients 8

1 lb. lean ground beef
1 onion, chopped
1 can (10-3/4 oz.) condensed tomato soup
1 egg
3/4 cup milk
1 cup KRAFT Shredded Mozzarella Cheese
4 green onions, chopped
1-1/2 cups all-purpose baking mix

Steps:

  • Heat oven to 400°F.
  • Brown meat in large nonstick skillet on medium-high heat; drain. Return meat to skillet. Add onions; cook and stir 5 min. Stir in soup. Spoon into 2-qt. baking dish sprayed with cooking spray.
  • Whisk egg and milk in medium bowl until blended. Stir in cheese and onions. Add baking mix; stir just until moistened. Drop by spoonfuls over meat mixture.
  • Bake 35 min. or until biscuit topping is golden brown.

Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 5 g, TransFat 1.5 g, Cholesterol 70 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g

BISCUIT TOPPED ITALIAN CASSEROLE



Biscuit Topped Italian Casserole image

I found this recipe a long time ago and have been making it for my family ever since. Its a nice filling dish that everyone has loved.

Provided by Mrs.Ward

Categories     One Dish Meal

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground beef or 1 lb turkey
1/2 cup chopped onion
1/4 cup water
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
1 (8 ounce) can tomato paste
1 (9 ounce) package mix frozen vegetables
2 cups shredded mozzarella cheese
1 (10 ounce) refrigerated biscuits
1 tablespoon butter
1 dash with oregano

Steps:

  • Heat oven 375.
  • Grease baking dish.
  • In lg. skillet brown ground meat and onions: drain. Stir in water, pepper,tomato sauce and paste. Simmer for about 15 minutes stirring occasionally. Remove from heat stir in veggies and 1 1/2 cups cheese. Spoon mixture into greased baking dish. Separate dough into individual biscuits. Place biscuits around the meat mixture overlapping slightly. Lightly brush biscuits with butter. Sprinkle with remaining cheese and sprinkle with oregano. Bake for 22-27 minutes, or until biscuits are golden brown.

TOMATO COBBLER



Tomato Cobbler image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

4 cups mixed cherry tomatoes, halved
1 heaping tablespoon tomato paste
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
4 cloves garlic, sliced
2 shallots, thinly sliced
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups all-purpose flour
1/2 cup freshly grated Parmesan
1 heaping tablespoon baking powder
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/2 cup (1 stick) cold, salted butter, cubed
3/4 cup buttermilk
Fresh basil leaves, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
  • For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
  • Using 2 large spoons, drop 1/4 cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
  • Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.

BISCUIT-TOPPED ITALIAN CASSEROLE



Biscuit-Topped Italian Casserole image

A saucy beef and vegetable mixture is topped with herb biscuits to create a mouthwatering one-dish dinner.-Kathy Ravis, Vermilion, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 9

1 pound ground beef
1 can (8 ounces) tomato sauce
3/4 cup water
1/4 teaspoon pepper
1 package (10 ounces) frozen mixed vegetables
2 cups shredded cheddar cheese, divided
1 tube (12 ounces) refrigerated buttermilk biscuits
1 tablespoon butter, melted
1/2 teaspoon dried oregano

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13x9-in. baking dish., Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375° for 25-30 minutes or until the biscuits are golden brown.

Nutrition Facts : Calories 354 calories, Fat 17g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 718mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.

TOMATO CASSEROLE



Tomato Casserole image

Fresh tomatoes star in this delicious casserole from Debbie Campbell of Peterborough, Ontario. "This is a great side dish, very simple and fast," she says. "It's especially tasty when tomatoes are from the garden or, in my case, when I get a basket from the farmers' market."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes, chopped
1 small onion, chopped
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 334mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

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