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The Brown Hotel’s Hot Brown Sandwich Casserole: A Decadent Delight

The first time I encountered a Hot Brown was not in the hallowed halls of The Brown Hotel, but rather at a slightly grungy, utterly charming diner during a late-night road trip. The sheer indulgence of the dish—turkey, bacon, Mornay sauce—was a revelation. It was comforting, satisfying, and decadent all at once. While I may not have known the history at the time, that initial experience sparked a lifelong love affair with this iconic Kentucky creation, and this casserole version brings all those familiar flavors into a shareable, potluck-friendly form.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Servings: 8
Yield: One 9×13 inch casserole and one 8×8 inch casserole
Dietary Type: Not Gluten-Free

Ingredients

1 cup butter
¾ cup flour
2 eggs, beaten
6 cups milk
1 cup grated Parmesan cheese
¼ cup heavy whipping cream
16 slices white bread
16 slices cooked turkey (roast)
Paprika
1 lb bacon (to make 1 cup bacon bits)
1 cup tomatoes, seeded & diced
¼ cup chopped fresh parsley
Salt and pepper

Equipment Needed

Large saucepan
Whisk
9x13x2-inch casserole dish
8x8x2-inch casserole dish (optional, can use one large casserole dish if available)
Toaster or broiler
Skillet
Paper towels

Instructions

Begin by preparing the Mornay sauce. Melt the butter in a large saucepan over medium heat.
Add the flour to the melted butter, stirring constantly to form a roux. Cook the roux for 2 to 3 minutes, stirring continuously, until it turns a light golden color. Be careful not to burn it!
In a separate bowl, thoroughly beat the eggs. Then, beat the eggs into the milk until well combined.
While continuously stirring the roux with a whisk, very slowly add the milk and egg mixture to the butter and flour mixture. This gradual addition is crucial to prevent lumps from forming.
Stir in the grated Parmesan cheese. Continue to stir until the cheese is fully melted and incorporated into the sauce.
Cook the sauce over medium heat, stirring constantly, until it thickens. This will typically take 30 to 45 minutes. Avoid boiling the sauce, as this can cause it to separate. The mixture is ready when it heavily coats the back of a large spoon.
Remove the sauce from the heat. Fold in the heavy whipping cream, stirring gently to combine.
Season the sauce to taste with salt and pepper. Remember that the bacon will also add saltiness, so don’t over-season at this stage.
While the sauce is cooking, prepare the bread. Trim the crust from the edges of all 16 slices of white bread.
Toast 10 slices of the bread in a regular toaster until golden brown, or place them in a pan under the broiler, flipping halfway through to toast both sides.
Reserve the remaining 6 slices of bread; these will be toasted later.
Now, begin assembling the casserole(s). Line the bottom of the 9x13x2-inch casserole dish with 6 slices of the toasted bread.
Place the remaining 4 slices of toasted bread in the 8x8x2-inch pan. If you prefer, and if all ingredients comfortably fit, you can use one large casserole dish instead.
Top the toasted bread in both casserole dishes with the slices of cooked turkey. Distribute the turkey evenly over the bread.
Cover the turkey with the Mornay sauce, dividing the sauce evenly between the two casseroles (or over the single large casserole). Ensure the turkey is completely covered with the sauce.
Sprinkle the remaining Parmesan cheese evenly over the sauce in both casseroles.
Dust the top of each casserole with paprika to add a touch of color and smoky flavor.
Place the casserole(s) in a preheated 350-degree oven for 15 minutes, or until the top is golden brown and bubbly.
While the casserole is baking, prepare the bacon. Fry the bacon in a skillet until crisp.
Drain the cooked bacon on paper towels to remove excess grease.
Once the bacon has cooled slightly, break it into bits.
Toast the remaining 6 slices of bread.
Cut each toasted slice of bread diagonally to create triangles.
Once the casserole is done baking, remove it from the oven.
Place the toasted bread triangles around the outer edge of the casserole, with the point side facing up.
Garnish the top of the casserole with the bacon bits and diced tomatoes.
Sprinkle with chopped fresh parsley.
Serve immediately while hot.

Expert Tips & Tricks

For an even richer flavor, use a high-quality Gruyere cheese in addition to, or instead of, the Parmesan.
If your sauce seems too thin, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for a few more minutes until thickened.
To prevent the bread from getting soggy, you can lightly brush it with melted butter before toasting.
If the top of the casserole is browning too quickly in the oven, tent it with aluminum foil to prevent burning.
Make the Mornay sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before using.

Serving & Storage Suggestions

Serve the Hot Brown Sandwich Casserole immediately while it is hot and bubbly. The toasted bread triangles add a nice textural contrast to the creamy casserole. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated 350-degree oven until warmed through, or microwave individual portions. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	858 kcal	N/A
Calories from Fat	581 g	68%
Total Fat	64.6 g	99%
Saturated Fat	31.9 g	159%
Cholesterol	192.9 mg	64%
Sodium	1234.2 mg	51%
Total Carbohydrate	45 g	14%
Dietary Fiber	1.9 g	7%
Sugars	3 g	11%
Protein	24.6 g	49%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

For a spicier kick, add a pinch of cayenne pepper to the Mornay sauce.
Use gluten-free bread for a gluten-free version, although this will alter the texture.
Substitute diced ham for the turkey, or use a combination of both.
Add sliced mushrooms or sautéed spinach to the casserole for added vegetables.
For a vegetarian option, omit the turkey and bacon and add roasted vegetables like zucchini, bell peppers, and eggplant.

FAQs (Frequently Asked Questions)

Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time to ensure it’s heated through.

Q: Can I use pre-shredded Parmesan cheese?
A: While you can, freshly grated Parmesan cheese will melt more smoothly into the sauce and provide a better flavor.

Q: What is a roux?
A: A roux is a mixture of equal parts fat (in this case, butter) and flour, cooked together. It’s used as a thickening agent for sauces and soups.

Q: Can I use a different type of bread?
A: White bread is traditional for a Hot Brown, but you can experiment with other types of bread, such as sourdough or brioche. Keep in mind that this will alter the flavor and texture of the casserole.

Q: What if my sauce is too thick?
A: If your sauce becomes too thick, gradually add a little more milk until it reaches the desired consistency.

Final Thoughts

This Hot Brown Sandwich Casserole is a delicious and crowd-pleasing dish that’s perfect for potlucks, family gatherings, or any occasion where you want to serve up a comforting and indulgent meal. It takes the classic flavors of the Hot Brown and transforms them into an easy-to-share casserole that everyone will love. So, gather your ingredients, preheat your oven, and get ready to experience the magic of this Kentucky culinary icon in a whole new way! Don’t be afraid to experiment with variations and substitutions to make it your own. And be sure to share your creations and feedback – I’d love to hear how it turns out!

The Brown Hotel’s Hot Brown Sandwich Casserole Recipe