'Hot Brown' Casserole
- 1 pound bacon
- 1 1/2 - 2 pound cooked ham, cubed into 1/2" pieces
- 1 - 1 1/2 pounds cooked turkey breast, cubed into 1/2" pieces
- 9 - 10 slices of firm white bread, cubed
- 2 sticks butter
- 1 cup flour
- 2 quarts milk
- 1 1/2 teaspoons salt
- 1 cup Parmesan cheese, grated
- 1 cup sharp Cheddar cheese, grated
- 2 medium tomatoes, sliced
- paprika, for garnish
- parsley, for garnish
Preheat oven to 450°. Fry bacon until crisp; drain and crumble, set aside. Cube ham and turkey breast, set aside. Cube bread and place on baking sheet, dot with butter. Toast in oven, turn frequently. Line a 9x13-inch pan with the bread cubes.
Melt butter in a large pan, stir in flour, making a "roux," until golden brown. Scald milk in a large sauce pan. When it comes to a boil, stir it into the flour-butter mixture. Beat with an electric mixer or whisk until smooth and thick. Pour a small amount of the mixture over the bread. Then top with turkey; more sauce; ham; and more sauce until both turkey and ham are used. Then layer tomatoes. Sprinkle with some of the cheddar and parmesan cheese. Cover with foil. Bake in a preheated 300° oven for 1 hour. Remove foil and sprinkle remaining Cheddar and Parmesan cheese and bacon. Garnish with paprika and parsley.