Total Time
55mins
Prep 20 mins
Cook 35 mins

A TOH family favorite winner from the kitchen of Shara Walvoort of Wisconsin. This is yummy even with supermarket tomatoes, can you imagine fresh from the garden?

Ingredients Nutrition

Directions

  1. In a bowl, combine flour, baking powder, salt and dried basil. Cut in shortening with a pastry blender until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
  2. Press pastry into a 9 in pi plate;flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
  3. In a bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes on crust; top with half of the mayonnaise mixture. Repeat layers.
  4. Bake at 350° 30-35 minutes or until golden brown. Refrigerate leftovers.

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