HOT BROWN CASSEROLE
This dish is a Kentucky favorite. Easy to make and can be made 3 to 4 days ahead. The mornay sauce can be added to macaroni and baked
Yield: 6 - 8 Servings Ready in 45 minutes
12 people trying soon
|6 slicesTexas style toast or thick bread torn|
|1 poundOven roasted turkey or 3lb frozen turkey; deli sliced|
|1/2 poundCountry ham cooked; shredded|
|1 1/2 quartsMornay sauce; recipe follows|
|3 wholeRoma tomatoes; sliced|
|6 slicesBacon quartered|
|garnishGrated fresh parmesan cheese for garnish|
|garnishFresh chopped parsley for garnish|
|2 sticksButter unsalted|
|1/2 poundFlour all purpose|
|1 3/4 ouncesChicken base or chicken bouillon|
|1 1/4 cupsWhite cheddar cheese or smoked gouda; shredded|
|1 Bay leaf|
|1/4 `Onion; left in one piece|
HOT BROWN CASSEROLE Preparation
Take a casserole dish and begin layering - toast, turkey, ham and mornay sauce - repeat process
Top casserole with tomatoes,quartered bacon, grated parmesan and parsley
Bake at 350 for 30 to 40 minutes. You can make this ahead and refrigerated for 3 to 4 days
Slit the onion and stuff the bay leaf into the onion
In a sauce pan heat the milk, adding the onion and bay leaf until it comes to a simmer/scald (form a skin on top).
add the chicken base.
In a separtate pan, melt the butter. Whisk in the flour to make a roux
Remove the onion and bay leaf from the milk and slowly whisk in the roux until incorporated. Bring to a boil to thicken
Let sit for 10 - 15 minutes. Tasted and adjust seaonings
Pull off heat, add the white cheddar cheese and whisk until is is fully incorporated
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