Tomato Bake

Name: Tomato Bake
Ingredients: 1 (8 ounce) can refrigerated biscuits (not buttermilk); 3 -4 large tomatoes, peeled and sliced; 2 tablespoons chopped fresh basil or 2 teaspoons chopped dried basil; salt and pepper; 14 cup sliced green onion (green & white parts); 1 cup Hellmann's mayonnaise; 1 12 cups shredded monterey jack cheese (6 ounces)

7 ingredients

7 steps

Ingredients

1 (8 ounce) can refrigerated biscuits (not buttermilk)
3 -4 large tomatoes, peeled and sliced
2 tablespoons chopped fresh basil or 2 teaspoons chopped dried basil
salt and pepper
14 cup sliced green onion (green & white parts)
1 cup Hellmann's mayonnaise
1 12 cups shredded monterey jack cheese (6 ounces)

Directions

1

Remove Biscuits from package and separate.
2

Line the bottom (not the sides) of a lightly greased casserole dish with biscuit dough; press dough together with your fingers and pat it smooth.
3

Arrange tomatoes on top of dough.
4

Sprinkle basil, salt and pepper on tomatoes; top with green onions.
5

Combine the mayo and cheese; spread over the tomatoes and onions; put in oven.
6

Bake in a preheated 425 degree oven 12 to 15 minutes, or until crust is done.
7

Let stand 15 minutes before cutting to serve.