The classic Kentucky sandwich meets (or should we say "meats?") the classic of American home cooking! Hot Brown Turkey Casserole captures the flavors of the beloved lunchtime staple, including the juicy turkey and crispy bacon as well as the cheesy, creamy Mornay sauce and the fluffy sandwich bread. Then it travels to the oven for a leisurely bake before getting topped by bright tomatoes and allowing everyone to help themselves to a helping! Hot Brown Turkey Casserole changes the lunchtime game by essentially making sandwiches for everyone all at once... to everyone's delight!
Ingredients
• 1/4 cup butter • 1/4 cup all-purpose flour • 4 cups 2% milk • 1 large egg • 3/4 cup parmesan cheese, grated and divided • 1/4 teaspoon salt • 1/4 teaspoon pepper • 12 slices of bread, toasted and divided • 2 pounds turkey or chicken, thinly sliced and cooked • 1/4 teaspoon paprika • 6 bacon strips, cooked and crumbled • 1 cup tomatoes, chopped and seeded • 1 teaspoon fresh parsley, mincedDirections
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In a large saucepan, melt the butter over medium heat.
Stir in the flour until smooth and the raw flour smell dissipates.
Gradually whisk the milk into the flour mixture.
Bring the mixture to a boil, stirring constantly.
Cook until slightly thickened, about 6-8 minutes.
Remove the sauce mixture from the heat.
In a small bowl, lightly beat the egg.
Gradually, whisking constantly, and adding only a little bit at a time, whisk in 1/2 cup of the sauce mixture.
Slowly return the egg mixture to the pan, whisking constantly.
Add 1/2 cup of parmesan, salt, and pepper.
Cook and stir until thickened, taking precautions not to let the mixture boil.
Layer six slices of toast and turkey in the prepared baking dish.
Pour the sauce over the top.
Sprinkle the sauce with the paprika, bacon, and remaining parmesan.
Bake until heated through, about 20-25 minutes.
Top the casserole with tomatoes and parsley.
Cut the remaining toast slices in half.
Serve the casserole with the toast.
