Lunch / Dinner
Hot Brown Casseroles
The Hot Brown sandwich is truly a Louisville original. Created in 1926 at the famous Brown Hotel by Chef Fred K. Schmidt, the sandwich was designed to feed the famished late-night ballroom dancers. Made open-faced with turkey, bacon, sliced tomato, and a Mornay sauce, it’s a natural sandwich to turn into a tasty casserole.
The Mornay sauce is a must and it’s so simple, don’t even think of purchasing a sauce. Just add cheese to a roux base enhanced with dry sherry. Before adding the milk and broth, cook the roux to eliminate any of the floury taste
Ingredients
FOR THE BREAD, SPREAD:
FOR THE SAUCE, MELT:
TO ASSEMBLE, TOSS:
Test Kitchen Tip
To make one large casserole, build it in a 2-qt. baking dish and bake it until golden and bubbly, about 30 minutes.
Instructions
Preheat oven to 400°. Coat six 12-oz. dishes with nonstick spray and place on a baking sheet.
For the bread, spread cubes on a baking sheet and toast in the oven until golden, 10 minutes.
For the sauce, melt butter in a saucepan over medium heat. Whisk in flour; cook 1–2 minutes. Whisk in milk, broth, and sherry, bring to a simmer, and cook until thick, 2–3 minutes. Whisk in Cheddar and Parmesan until smooth. Add pimentos and Tabasco; season sauce with salt.
To assemble, toss bread with 1 cup sauce and layer in bottoms of prepared dishes. Top casseroles with turkey and remaining sauce; bake 20 minutes.
Preheat broiler to high with rack 6 inches from element. Broil casseroles until browned and bubbly, 2–3 minutes; top with tomatoes and bacon.
To prevent the sauce from curdling, add the pimentos and Tabasco sauce right at the end.
To add flavor and moisture to the dry bread cubes, toss them with some of the sauce.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 543
% Daily Value*
Total Fat 33g 50%
Saturated Fat 18g 90%
Cholesterol 111mg 37%
Sodium 1233mg 51%
Carbs 29g 9%
Fiber 1g 4%
Protein 29g
*Percent Daily Values are based on a 2,000 calorie diet.