RECIPE FOR HOT BROWN CASSEROLE RECIPES

HOT BROWN CASSEROLE RECIPE - FOOD.COM

Hot Brown Casserole Recipe - Food.com image

Make and share this Hot Brown Casserole recipe from Food.com.

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups toasted bread cubes, ideally from a high-quality bakery-style bread
2 cups diced cooked turkey breast
1 cup butter (2 sticks)
2/3 cup flour
salt and pepper
1 1/2 cups half-and-half
1 1/2 cups heavy whipping cream
1 cup milk
1 1/4 cups shredded parmesan cheese
1 1/4 cups shredded cheddar cheese
1/2 cup cooked bacon, chopped
1/2 cup diced tomato
1/2 cup shredded parmesan cheese

Steps:

Heat oven to 350 degrees.
Place bread cubes in the bottom of a 2-quart casserole.
Top with diced turkey and set aside.
To make sauce: Melt butter in a large stockpot set over medium-low heat.
Whisk in the flour, salt and pepper.
Whisk hard to create a smooth, lump-free paste.
Continue to cook and stir for about 5 minutes, or until flour barely begins to brown.
Slowly whisk in half-and-half.
Slowly whisk in heavy whipping cream.
Slowly whisk in milk.
Continue to cook and stir until mixture bubbles.
Add cheese; remove from heat and stir until cheese is melted and mixture is smooth.
Pour sauce over bread and turkey.
Add topping before baking.
To make topping: Sprinkle bacon and tomatoes on top of sauce.
Top with shredded Parmesan cheese.
Bake 20 to 25 minutes, or until the casserole is hot and bubbly.

Nutrition Facts : Calories 666.8, FatContent 58.4, SaturatedFatContent 36.4, CholesterolContent 181, SodiumContent 753.2, CarbohydrateContent 19.2, FiberContent 0.7, SugarContent 1.4, ProteinContent 18.2

KENTUCKY HOT BROWN CASSEROLE RECIPE | SOUTHERN LIVING

Kentucky Hot Brown Casserole Recipe | Southern Living image

We turned the classic Kentucky Hot Brown sandwich from Louisville into a tasty casserole. The creamy, crunchy mixture of fresh tomatoes, Parmesan cheese, toasted bread, and crispy bacon make this dish high on our list comfort food favorites. The turkey for this recipe starts in a slow cooker so it can develop rich flavors.

Provided by Paige Grandjean

Categories Casserole

Total Time 6 hours 40 minutes

Yield Serves 6 (serving size: 1 1/2 cups)

Number Of Ingredients 23

Ingredients

1/2 cup unsalted butter, softened
1 tablespoon chopped fresh thyme
2 teaspoons finely chopped garlic (from 2 garlic cloves)
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon lemon zest (from 1 lemon)
1 tablespoon kosher salt, divided
1 1/2 teaspoons black pepper, divided
1 (6 lb.) bone-in, skin-on whole turkey breast
1/2 cup chicken broth
12 ounces chopped bacon
16 ounces cubed thick-cut white bread slices (such as Texas toast)
1/2 cup melted unsalted butter
2 3/4 teaspoons kosher salt, divided
1 1/2 teaspoons black pepper, divided
6 large eggs
3 cups whole milk, divided
1/2 teaspoon dry mustard
6 ounces finely shredded Parmesan cheese, divided
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup diced fresh tomatoes
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Prepare the turkey: Stir together butter, thyme, garlic, rosemary, sage, lemon zest, 2 teaspoons of the salt, and 1 teaspoon of the pepper in a medium bowl until well incorporated. Rub butter mixture under turkey skin. Sprinkle outside of turkey with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Pour chicken broth in bottom of a 6-quart slow cooker; add turkey, skin side up. Cover and cook on LOW until a thermometer inserted into thickest portion registers 165°F, 4 1/2 to 5 hours.
Remove turkey from the slow cooker; remove skin from turkey and discard. Chop turkey and set aside, covered.
Prepare the casserole: Preheat oven to 375°F. Cook the bacon in a large skillet over medium until crisp, about 12 minutes; remove bacon. Reserve bacon drippings. Toss together the cubed white bread slices, melted butter, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a baking sheet. Bake in preheated oven until toasted, about 16 minutes.
Whisk together the eggs, 2 cups milk, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and dry mustard in a large bowl. Stir in 2 oz. Parmesan, 10 oz. chopped cooked turkey (reserve remaining turkey for another use), cooked chopped bacon, 3 tablespoons bacon drippings, and bread cubes. Pour mixture into a lightly greased 11- x 7-inch baking dish. Bake in preheated oven until golden brown and set, about 45 minutes, shielding with foil during last 10 minutes to prevent excess browning, if needed.
Whisk together unsalted butter and flour in a small saucepan over medium until smooth, about 1 minute. Gradually whisk in remaining 1 cup whole milk; cook until thickened and mixture just begins to bubble, about 4 minutes. Remove from heat; whisk in remaining 4 oz. Parmesan, 1/2 teaspoon black pepper, and 1/4 teaspoon kosher salt. Spoon sauce over casserole. Top with diced tomatoes, chopped parsley, and remaining 1/4 cup bacon.

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