- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups 2% milk
- 1 large egg
- 2/3 cup grated Parmesan cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 slices bread, toasted and divided
- 2 pounds thinly sliced cooked turkey or chicken
- 1/4 teaspoon paprika
- 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 1 cup chopped, seeded tomatoes
- 1 teaspoon minced fresh parsley
- 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 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. Yield: 12 servings.
Reviews for Hot Brown Turkey Casserole
"I too have always wanted to make hot browns so this was a great alternative. I agree with Aquarelle regarding use of sturdy bread. I added some mozzarella in addition to the parmesan but white cheddar would be an excellent choice as well. Everyone loved this recipe."
"I've seen recipes for Hot Brown Sandwiches over the years and always thought that I should try making them sometime, but never did. I finally tried this one. Not bad at all! In fact, quite good! But next time I would make a much cheesier sauce, maybe using a combo of white cheddar and shredded Parmesan, and add some ground nutmeg. I'd use a good sturdy bread such as English muffin bread as well."