Hot Brown Casserole
Pork, Poultry
Ingredients
- Mornay sauce
- 8 Tbsp butter
- ⅓ C flour
- 1 ½ C heavy cream
- 1 ½ C whole milk
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg
- ¼ tsp smoked paprika
- 8 oz Parmesan cheese, shredded and divided in half
- Casserole
- 6-8 C sourdough bread, cubed
- 3 C turkey breast, cooked and cubed
- 8-9 pieces bacon, cooked and crumbled
- 1 C cherry tomatoes, diced Parsley, minced for garnish
Directions
Preheat oven to 350°F. Spread cubed bread on a baking sheet and toast for 15 minutes while making sauce. To make the Mornay sauce, melt butter in saucepan over medium-low heat. Whisk in flour and cook 2–3 minutes. Gradually whisk in cream, then milk, until smooth, and stir in spices. Cook 5 minutes until slightly thickened. Remove from heat and whisk in half the Parmesan. Spread 1/3 of the sauce on the bottom of a greased, 9×13-inch baking dish, then layer half the bread, turkey, bacon, and another 1/3 of the sauce. Repeat layers with remaining bread, turkey and bacon, and finish with remaining sauce. Sprinkle the remaining Parmesan on top and evenly distribute cherry tomatoes.
Bake 20-25 minutes. Let cool 5-10 minutes, garnish with parsley, and serve. Serves 12.
