This lovely dish is especially good in summer when tomatoes are in season. Add a salad for a light meal.
1 (7.5-ounce) tube buttermilk biscuits
2–3 large tomatoes, sliced
Salt and pepper to taste
Sweet basil to taste
1 small green bell pepper, sliced
1 large onion, sliced
1 cup sliced mushrooms
1/4 cup olive oil
11/2 cups mayonnaise (or less)
1 cup grated Cheddar, Monterey Jack, or mozzarella cheese
Line a greased deep 10-inch pie dish with biscuits, pressing edges together to form a crust. Place half of tomatoes on biscuits. Season with sprinkles of salt, pepper, and basil. Sauté green pepper, onion, and mushrooms in oil. Drain. Place on top of tomatoes. Add remaining tomatoes. Season again. Mix well mayonnaise and cheese, and spread over top. Bake at 350° for 40–45 minutes. Serves 6.
Editor’s Extra: Add 2 egg whites to the mayo/cheese mixture if you want the topping to stand up higher and cut easier.
All in Good Taste I (Wisconsin)