Kentucky Hot Brown Casserole
This casserole turns the classic Louisville open-faced sandwich into a baked dish. Layers of tender turkey, crispy bacon, and rich Mornay sauce make it hearty and satisfying.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
20m
Cook Time
35m
Servings
8
Difficulty
Medium
Estimated Nutrition
Per serving · estimated
Calories
520
Protein
32 g
Carbs
28 g
Fat
32 g
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Ingredients
Shop the tools- 8 slices white bread, toasted and cubed
- 3 cups cooked turkey, diced (or rotisserie chicken)
- 12 slices bacon, cooked and crumbled
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1 1/2 cups Parmesan cheese, grated and divided
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 large tomatoes, sliced
- 2 tablespoons fresh parsley, chopped
- 1/2 cup panko breadcrumbs
Instructions
Preheat oven to 375°F. Butter a 9x13-inch baking dish generously.
Spread toasted bread cubes evenly in the bottom of the prepared dish.
Layer diced turkey over the bread, followed by half of the crumbled bacon.
Make the Mornay sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes, stirring constantly, until it smells nutty but hasn't browned.
Gradually add warm milk and cream, whisking constantly to prevent lumps. Cook for 5-7 minutes until thickened enough to coat the back of a spoon.
Remove from heat and stir in 1 cup Parmesan cheese, nutmeg, black pepper, cayenne, and salt. Taste and adjust seasoning.
Pour Mornay sauce evenly over the turkey and bread layers, ensuring everything is well coated.
Arrange tomato slices on top in an attractive pattern.
Mix remaining 1/2 cup Parmesan with panko breadcrumbs and sprinkle over tomatoes.
Top with remaining crumbled bacon.
Bake uncovered for 30-35 minutes until bubbly and golden brown on top.
Let rest for 5-10 minutes before serving. Garnish with fresh parsley.
Serve hot with a simple green salad to cut the richness.
Chef's Comfy Tip
The Kentucky Hot Brown was invented at the Brown Hotel in Louisville in the 1920s. This casserole version is perfect for using up Thanksgiving turkey leftovers! Make the Mornay sauce extra creamy by using freshly grated Parmesan—pre-grated just doesn't melt the same way.
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