Paula Deen Kentucky Hot Brown Casserole

Paula Deen Kentucky Hot Brown Casserole is a creamy, bubbly dinner with toasted bread, sliced turkey, Swiss cheese sauce and crisp bacon that comes together in 35 minutes. Save this easy Southern comfort food dinner for Sunday dinner, game day or the holiday table, because it feeds 8 from one baking dish.

Whisk the milk into the butter and flour slowly and keep stirring for the full 6 minutes, because that is what turns it into a smooth cheese sauce. Rush it and you get a thin, lumpy sauce that soaks right into the bread.

Paula builds this in a 13x9 dish instead of making individual open-faced sandwiches, so everything gets sauced and broiled at once. The sharp white Cheddar mixed in with the Swiss gives the sauce more bite than a plain Swiss version would.

Paula Deen Kentucky Hot Brown Casserole

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

520

kcal

Toasted bread layers under thin turkey and a silky Swiss and Cheddar sauce, then a quick broil browns the top. Salty bacon and juicy tomatoes go on at the end, so they stay crisp and fresh.

Ingredients

• 1/4 cup unsalted butter
  

• 1/4 cup All-purpose flour
  

• 2 1/2 cups whole milk
  

• 2 cups divided shredded Swiss cheese
  

• 1 cup shredded extra-sharp white Cheddar cheese
  

• 1 teaspoon Kosher salt
  

• 1/4 teaspoon ground black pepper
  

• 8 slices thick sandwich bread, toasted
  

• 2 pounds thinly sliced deli turkey
  

• 1/4 teaspoon paprika
  

• 8 slices bacon, cooked and halved crosswise
  

• Garnish chopped tomatoes
  

• Garnish fresh parsley
  

Directions

• Preheat and prep: Preheat the oven to broil and spray a 13x9-inch baking dish with cooking spray. Then toast the 8 slices of thick sandwich bread so it can hold up under the sauce.
• Make the roux: Melt 1/4 cup unsalted butter in a medium saucepan over medium heat, then whisk in 1/4 cup all-purpose flour. Cook it for 1 minute so the raw flour taste goes away.
• Thicken the milk: Gradually whisk in 2 1/2 cups whole milk and keep whisking constantly until the sauce thickens, about 6 minutes. Then pull the pan off the heat.
• Melt in the cheese: Whisk 1 cup Swiss, 1 cup shredded extra-sharp white Cheddar, 1 teaspoon Kosher salt and 1/4 teaspoon ground black pepper into the sauce. Keep stirring until every bit of cheese has melted.
• Layer the casserole: Lay the toasted bread in the prepared pan, overlapping the slices as needed to fit. Top with 2 pounds thinly sliced deli turkey, then the cheese sauce and the remaining 1 cup Swiss, and sprinkle with 1/4 teaspoon paprika.
• Broil until golden: Broil for about 4 minutes, until the cheese is melted and lightly browned. Keep an eye on it, since broilers can brown the top fast.
• Top and serve: Scatter 8 slices of cooked bacon, halved crosswise, over the top along with chopped tomatoes. Garnish with fresh parsley and serve right away while the sauce is hot.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Pyrex 9x13 glass baking dish, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use leftover roasted turkey instead of deli turkey?

Yes, thinly sliced roasted turkey breast works well, and it is a good way to use up Thanksgiving leftovers. Keep the slices thin so they layer evenly and the sauce can reach every bite.

How do I store and reheat leftovers?

Cover the dish and keep it in the fridge for up to 3 days. Reheat it in a 350°F oven until warm, and add fresh tomatoes after, since they don't hold up to reheating.

Can I make the cheese sauce ahead of time?

You can make it a day ahead and keep it covered in the fridge, with plastic wrap pressed on the surface so no skin forms. Warm it gently on the stovetop with a splash of milk and whisk until smooth before layering.

What if I don't have a broiler?

Bake the casserole at 425°F until the cheese is bubbly and lightly browned, which may take a few minutes longer. Watch the top closely, since an oven won't brown it as quickly as a broiler does.

Why did my cheese sauce turn out grainy?

The sauce usually breaks when the cheese goes in over too much heat, so take the pan off the burner first. Shredding the cheese yourself also helps, because bagged shreds have anti-caking coating that keeps it from melting smoothly.