"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Turkey or Chicken Hot Brown Casserole Recipe

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This recipe for Turkey or Chicken Hot Brown Casserole, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 8, 2007


2 cups toasted bread cubes
2 cups turkey, cooked and diced

1 cup butter (2 sticks)
2/3 cup flour
Salt and pepper
1 cups half-and-half
1 cups heavy cooking cream
1 cup milk
1 cups Parmesan cheese, shredded
1 cups Cheddar cheese, shredded

cup bacon, cooked and chopped (may use real bacon bits)
cup tomato, diced
cup Parmesan cheese, grated

Heat oven to 350. Place bread cubes in bottom of 9X13-inch buttered casserole. Top with diced turkey.

Sauce: Melt butter in large stockpot over medium-low heat. Whisk in flour, salt and pepper. Whisk hard to remove lumps. Cook and stir for about 5 minutes or until brown. Slowly whisk in half-and-half, then whisk in heavy whipping cream. Slowly whisk in milk. Continue to cook and stir until mixture bubbles. Add cheese; remove from heat and stir until cheese melts. Pour over bread and turkey.

Sprinkle bacon and tomatoes on top of sauce. Top with grated Parmesan cheese. Bake 20 -25 minutes or until casserole is hot and bubbly. Sprinkle with paprika.




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