Chattanooga Tomato Pie Recipe

Name: Chattanooga Tomato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup Bisquick; ⅓ cups Milk; 3 whole Large Tomatoes, Thickly Sliced; 1 Tablespoon Basil; 1 teaspoon Lemon Pepper; 1/4 cups Mayonnaise; 3/4 cups Sour Cream; 1/2 cups Grated Parmesan; 3 Tablespoons Finely Chopped Onion; 1/2 teaspoons Garlic Powder

Servings: persons

1 cup Bisquick
⅓ cups Milk
3 whole Large Tomatoes, Thickly Sliced
1 Tablespoon Basil
1 teaspoon Lemon Pepper
1/4 cups Mayonnaise
3/4 cups Sour Cream
1/2 cups Grated Parmesan
3 Tablespoons Finely Chopped Onion
1/2 teaspoons Garlic Powder

1
Combine Bisquick with milk (I added salt, pepper and garlic powder) and, with floured fingers, pat into the bottom of a greased 10-inch pie pan or quiche dish.
2
Bake at 450 degrees for 5 minutes.
3
Top with a layer of thickly sliced tomatoes.
4
Sprinkle generously with basil and pepper.
5
Combine mayonnaise, sour cream and Parmesan, onion and garlic, then spread over tomatoes.
6
Bake at 325 degrees for 30 minutes (I baked for 40 minutes then browned using the broiler).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Bisquick, ⅓ cups Milk, 3 whole Large Tomatoes, Thickly Sliced, 1 Tablespoon Basil, and more.

Yes, Chattanooga Tomato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chattanooga Tomato Pie

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