The original Hot Brown Sandwich at the Brown Hotel in Louisville KY
Bake in a 375 F oven for 45 minutes, then loosely tent with aluminum foil to prevent excess browning, and bake an additional 15 minutes. The total baking time is 1 hour. When the casserole has baked, prepare the sauce. Melt the butter in a medium saucepan. Add the flour, and whisk for 1 minute.
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Instructions. Preheat oven to broil. Spray an 8x8-inch baking dish with nonstick cooking spray. Set aside. In a medium saucepan, melt butter over medium heat. Add flour, whisking to combine. Cook 1 minute, stirring constantly. Gradually add milk, whisking until smooth. Cook, whisking constantly, until thickened, approximately 6 minutes.
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Step 2: Assemble the Hot Browns. Preheat the oven to 350°F. Place two oven-safe dishes on your work surface. For each Hot Brown, place a slice of toast with the crusts cut off in the center of each dish. Take the remaining two slices of toast and cut each in half corner to corner to make two triangles. Place the two triangles on either side of.
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Cook for two minutes over medium-low heat, stirring frequently. Whisk in heavy cream and cook over medium heat about 3 minutes until mixture begins to simmer. Remove sauce from heat and slowly whisk in 1/4 cup Pecorino Romano cheese until the sauce is smooth. Add salt and pepper to taste.
Kentucky Hot Brown Casserole Keto, Gluten Free This Mom's Menu
Layer the base ingredients — Arrange halved mini croissants in a single layer in a 13- x 9-inch casserole dish spritzed with cooking spray. Add a layer of turkey, then distribute the tomatoes. Make the mornay sauce — melt butter with reserved bacon fat in the skillet. Whisk in flour and cook for a couple of minutes.
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Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Place toasted bread evenly over bottom of prepared baking dish. Layer ham and turkey evenly over bread. In a large skillet, melt butter over medium heat. Whisk in flour until smooth; cook for 2 minutes, whisking constantly. Gradually whisk in milk; cook for 3 to 4.
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Instructions. Preheat oven to broil. Spray an 8x8-inch baking dish with nonstick cooking spray. Set aside. In a medium saucepan, melt butter over medium heat. Add flour, whisking to combine. Cook 1 minute, stirring constantly. Gradually add milk, whisking until smooth. Cook, whisking constantly, until thickened, approximately 6 minutes.
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Directions. Preheat oven to broil. Spray a 13×9-inch baking dish with cooking spray. In a medium saucepan, melt butter over medium heat. Whisk in flour; cook for 1 minute. Gradually whisk in milk; cook, whisking constantly, until thickened, about 6 minutes. Remove from heat, and whisk in 1 cup Swiss, Cheddar, salt, and pepper until melted.
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Salt and pepper to taste. To make the sauce, melt butter over low heat in bottom of large pot. Whisk in the flour. Slowly add the milk, whisking as you go. Turn heat to medium. Add the grated parmesan cheese and continue whisking. When mixture begins to thicken, remove from stove. Whisk a cup of the mixture slowly to the beaten eggs, then pour.
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In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook until slightly thickened, 6-8 minutes. Remove from heat. In a small bowl, lightly beat egg. Gradually whisk in 1/2 cup sauce.
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Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top. Repeat the layers. Top with remaining dough square. Pour remaining eggs over top. Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes. Let sit at room temp for 15-20 minutes before serving.
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Preheat oven 375°. Toast bread, rough cut and place in bottom of butter casserole dish. Top toast with shredded turkey. In a large sauce pan, make a rue by melting butter and slowly adding in flour, just to thicken it. When rue is a light golden color, add in milk, cream, 1 cup of Parmesan, white cheddar, salt & pepper.
[I ATE] The original hot brown from the brown hotel in louisville kY
Parsley. In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes.
Chef Collin Simple Kentucky Hot Brown Casserole
Prepare the casserole: Preheat oven to 375˚F. Cook the bacon in a large skillet over medium until crisp, about 12 minutes; remove bacon. Reserve bacon drippings. Toss together the cubed white bread slices, melted butter, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a baking sheet.
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The hot brown was invented at The Brown Hotel in 1926, according to the hotel's website. The dish was created to provide dinner dance attendees with a late-night snack and later became a fixture.
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Instructions. In a two-quart saucepan, melt the butter and slowly whisk in the flour until combined to form a thick paste or roux. Continue to cook the roux for 2 minutes over medium-low heat, stirring frequently. Whisk the heavy cream into roux and cook over medium heat until the cream begins to simmer, about 2 to 3 minutes.