Hot Brown Casserole Recipes

ORIGINAL HOT BROWN

Steps:

• Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
• Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
• Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.

HOT BROWN CASSEROLE

Steps:

• Chop bacon and cook in a large nonstick pan. Set it aside on a paper towel-lined plate. Reserve the bacon grease.
• Preheat the oven to 375 degrees.Place bread cubes on a large rimmed baking sheet. Drizzle with melted butter and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Place baking sheet in oven for 14-16 minutes to toast the bread cubes. Set aside.
• In a large bowl, whisk together eggs, milk, 1 teaspoon salt and 1/4 teaspoon pepper, paprika, and dry mustard.
• Stir in half the bacon, the bread cubes, the turkey, 1/3 cup of Parmesan cheese and the swiss cheese.Transfer to a 7x11-inch greased baking dish.
• Bake for 45 minutes, covering with foil for the last 15 minutes if the top is getting too brown.
• To make the Parmesan sauce, melt butter in a medium saucepan. Add flour. Cook and stir for 1 minute.Gradually whisk in milk. When thickened and bubbly, stir in the remaining Parmesan cheese.Season to taste with salt and pepper.
• When casserole is done baking, sprinkle the tomatoes, remaining bacon, and green onions on top.
• Serve casserole with Parmesan sauce drizzled over it.

THE HOT BROWN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Place turkey skin-side up into an oiled baking dish.
• Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148 degrees F (64 degrees C), 45 to 60 minutes.
• Place bacon on a baking sheet lined with aluminum foil. Remove turkey from the oven and let cool.
• Bake bacon in the hot oven until about halfway cooked, 10 to 15 minutes.
• Melt butter in a pot over medium heat. Stir in flour until combined. Cook, stirring occasionally, until roux smells like cooked pie crust, about 3 minutes. Whisk in cream all at once. Cook until Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.
• Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.
• Cut turkey into thick slices. Pull off the skin.
• Stack 2 bread slices on top of each other and trim off the crusts. Cut 1 slice into 2 triangles. Place bread in a small baking dish set on top of a sheet pan. Top bread with 3 slices of turkey. Place 3 tomato slices in between. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese. Sprinkle with paprika; lay the partially cooked bacon across the top. Repeat with remaining ingredients to make 3 more servings.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Bake under the broiler until bacon is crispy and the tops are well browned, about 5 minutes. Place on napkin-lined plates and sprinkle parsley over each dish.

KENTUCKY HOT BROWN CASSEROLE RECIPE

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.

CLASSIC HOT BROWN

Steps:

• Set oven control to broil. In 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in Cheddar cheese until melted. Remove from heat.
• Spray 13x9-inch pan with cooking spray. Place toast slices in pan. Top each slice of toast with 3 oz turkey, 2 slices tomato, 1/3 cup cheese sauce and 1 tablespoon Parmesan cheese.
• Broil with tops about 6 inches from heat 3 to 4 minutes or until lightly browned. Top evenly with bacon; sprinkle lightly with paprika.

HOT BROWN TURKEY CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook until slightly thickened, 6-8 minutes. Remove from heat., In a small bowl, lightly beat egg. Gradually whisk in 1/2 cup sauce. Slowly return all to the pan, whisking constantly. Add 1/2 cup Parmesan cheese, salt and pepper. Cook and stir until thickened. (Do not allow to boil.), In a greased 13x9-in. baking dish, layer 6 toast slices and turkey; pour sauce over top. Sprinkle with paprika, bacon and remaining 1/4 cup Parmesan cheese., Bake until heated through, 20-25 minutes. Top with tomatoes and parsley. Cut remaining toast slices in half diagonally; serve on the side.

KENTUCKY HOT BROWN CASSEROLE

Steps:

• Preheat oven to broil. Spray a 13×9-inch baking dish with cooking spray.
• In a medium saucepan, melt butter over medium heat. Whisk in flour; cook for 1 minute. Gradually whisk in milk; cook, whisking constantly, until thickened, about 6 minutes. Remove from heat, and whisk in 1 cup Swiss, Cheddar, salt, and pepper until melted.
• Place bread in prepared pan, overlapping as needed to fit. Top with turkey, cheese sauce, and remaining 1 cup Swiss; sprinkle with paprika.
• Broil until cheese is melted and lightly browned, about 4 minutes.
• Top with bacon and tomatoes. Garnish with parsley, if desired. Serve immediately.

THE BROWN HOTEL'S HOT BROWN SANDWICH CASSEROLE

Steps:

• Melt the butter in a large saucepan.
• Add flour stirring to make a roux; cook 2 to 3 minutes.
• Thoroughly beat eggs; beat into milk.
• While stirring, very slowly add milk mixture to butter mixture.
• Stir in parmesan cheese.
• Cook until mixture thickens, but do not boil.
• This will take 30 to 45 minutes.
• Mixture should heavily coat the back side of a large spoon.
• Remove from heat.
• Fold in whipping cream and add salt and pepper to taste.
• Trim crust from bread edges.
• Toast 10 slices in a regular toaster or place in pan under broiler till golden.
• Do both sides.
• Reserve remaining bread slices.
• Line the bottom of a 9x13x2-inch casserole with 6 slices of toast.
• Place the remaining 4 slices of toast in a 8x8x2-inch pan.
• (If you can place all in one pan then do so.).
• Top with slices of turkey.
• Cover with sauce, dividing the sauce between the two casseroles.
• Spread all of the sauce over the turkey.
• Sprinkle with remaining parmesan cheese and paprika.
• Place in a pre-heated 350 degree oven for 15 minutes or till golden brown.
• While casserole is baking, fry bacon till crisp; drain on paper.
• towels.
• When cooled, break into bits.
• Toast remaining slices of bread.
• Cut in on a diagonal.
• When casserole is done, place toasted bread around outer edge, point side up.
• Garnish top of casserole with bacon bits and diced tomatoes.
• Sprinkle with chopped parsley.
• Serve while hot.

"HOT BROWN" CASSEROLE

Steps:

• For the tempeh bacon: Slice the tempeh lengthwise into sixteen to twenty pieces and lay them in a 9 by 13-inch (23 by 33-centimeter) baking dish. In a small bowl, combine the soy sauce, liquid smoke, and hot sauce, then pour over the tempeh. Marinate for 15 to 30 minutes. Much of the liquid will be absorbed.
• Carefully and working in batches if necessary, melt 2 tablespoons of the butter in a large skillet over medium heat and cook the tempeh bacon until very dark and crispy, 4 to 5 minutes per side. (I flip them using two forks so they don't break.) add butter to the pan as needed. Remove from the skillet and place on a wire rack to cool.
• For the "hot brown" casserole: Preheat the oven to 350 degrees F (175 degrees C).
• Coat the tomatoes with 2 teaspoons of the oil and season with salt and pepper. Place the tomatoes cut sides up on a parchment paper-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
• While the tomatoes are cooking, put the remaining 2 teaspoons oil in a saute pan and heat over medium heat until hot. Add the turkey substitute and sear until golden brown, 5 to 6 minutes. Set aside.
• To make the Mornay sauce: Warm the milk over medium-low heat in a small saucepan. Put the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. Whisk the warm milk into the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, then lower the heat to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the Gouda and the banana peppers and stir until the cheese is melted. Remove from the heat and season with salt and pepper. When the tomatoes are done, remove them from the oven and increase the oven temperature to 400 degrees F (200 degrees C).
• You are now ready to assemble the dish. Distribute the bread cubes evenly in the bottom of an 8-inch (20-centimeter) square casserole dish. Layer in the substitute turkey pieces. Pour the Mornay sauce over the top and then top with the tomato halves. Sprinkle with the Parmesan and tempeh bacon slices. Bake on the top rack of the oven until golden brown and bubbly, about 20 minutes. Remove from the oven and let it set up for 10 minutes before serving.

HOT BROWN CASSEROLE

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.

KENTUCKY HOT BROWN

Steps:

• Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.
• Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
• For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.