- 20 min
Submitted by Sarah Fritschner
- 2 C toasted bread cubes
- 2 to 3 C diced, cooked turkey breast
- 1⁄2 C butter
- 2/3 C flour
- 1 1⁄2 tsp salt
- 1 tsp pepper
- 4 C milk 2 C grated, extra sharp cheddar cheese
- 1⁄2 C Parmesan cheese
- 4 to 6 slices bacon, cooked and crumbled
- 1 C seeded, diced tomato
Heat oven to 350°. Put bread cubes in the bottom of a 9×13-inch casserole dish. Top with turkey. Melt butter in a saucepan and add flour, salt and pepper, stirring to combine. Cook a minute over medium heat. Slowly whisk in milk. The mixture will seize into a clump at first. Keep stirring and adding milk. Bring the mixture to a boil, remove from heat and stir in cheddar until it melts. Pour over turkey.
The best bread cubes for the hot brown casserole are those you make from fairly fresh bread that’s been toasted. In addition, feel free to substitute some bacon fat for the butter when you make the white sauce.
One pound of turkey pieces is about 4 cups.
Sprinkle with Parmesan, bacon bits and tomato. Bake 20 minutes. Serves 6.