Kentucky Hot Brown Casserole
Description
Now you can enjoy this dish at home as a casserole. It is inspired by The Kentucky Hot Brown, which is an open-faced turkey sandwich that was invented at the Brown Hotel in downtown Louisville.
Ingredients
2 lb. roasted turkey, cut into bite-sized pieces
10 slices bacon
1 c. shredded Cheddar cheese
3 slices wheat bread, toasted
pinch cayenne pepper
salt, to taste
black pepper, to taste
3 c. Bechamel sauce
Bechamel sauce:
3 T. butter
3 T. flour
1 c. shredded Cheddar cheese
3 c. warm milk
Directions
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Preheat oven to 375 degrees.
Toast the bread and set aside.
Fry bacon over medium heat until fully cooked. Remove bacon from the pan; place on a paper towel to drain; set aside.
Bechamel sauce:
Heat butter in a saucepan over medium heat, until melted. Add flour and cook several minutes to eliminate the raw taste of the flour. The flour should bubble and foam a little bit. Be careful not to burn it, though.
Warm the milk in a saucepan; pour slowly into the same saucepan as the butter/flour mixture. Whisk while pouring to get rid of any clumps in the flour.
Turn up the heat to medium-high; cook sauce until it thickens to the consistency of pancake batter. Remove from heat; stir in 1 cup cheddar cheese until fully melted. Add a pinch of salt and pepper to taste.
In the bottom of a large shallow baking pan, melt several tablespoons butter. Pour a thin layer of the Bechamel sauce to cover the bottom of the pan. Tear the toast into small pieces; line the pan. Top the toast with the bite-size pieces of roasted turkey. Pour remaining sauce over the turkey. Top with the rest of the shredded cheese and bacon, either cut into pieces or in full strips, and sprinkle with the cayenne pepper.
Bake 45 minutes, until bacon is brown and crispy and sauce is bubbly.