The Brown Hotels Hot Brown Sandwich Casserole Recipes

Steps:

• 1. Melt butter in a 2-quart saucepan. Whisk in flour until combined. Cook until a thick paste (roux) forms. Continue cooking 2 minutes, stirring frequently.
• 2. Whisk in heavy cream and cook until mixture begins to simmer, 2 to 3 minutes. Remove from heat and stir in 1/2 cup cheese. Add salt and pepper.
• 3. For each Hot Brown, place a slice of toast in an oven-safe dish. Cover with turkey. Place tomato halves alongside. Pour sauce over top to completely cover. Sprinkle with remaining cheese.
• 4. Place dish under a broiler and cook until cheese begins to bubble and brown. Remove from broiler, cross 2 pieces of crisp bacon on top, and sprinkle with paprika and parsley. Serve immediately.

Steps:

• Preheat oven to 350°. 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. Slowly return all to the pan, whisking constantly. Add 1/2 cup Parmesan cheese, salt and pepper. Cook and stir until thickened. (Do not allow to boil.), In a greased 13x9-in. baking dish, layer 6 toast slices and turkey; pour sauce over top. Sprinkle with paprika, bacon and remaining 1/4 cup Parmesan cheese., Bake until heated through, 20-25 minutes. Top with tomatoes and parsley. Cut remaining toast slices in half diagonally; serve on the side.

Steps:

• Melt the butter in a large saucepan.
• Add flour stirring to make a roux; cook 2 to 3 minutes.
• Thoroughly beat eggs; beat into milk.
• While stirring, very slowly add milk mixture to butter mixture.
• Stir in parmesan cheese.
• Cook until mixture thickens, but do not boil.
• This will take 30 to 45 minutes.
• Mixture should heavily coat the back side of a large spoon.
• Remove from heat.
• Fold in whipping cream and add salt and pepper to taste.
• Trim crust from bread edges.
• Toast 10 slices in a regular toaster or place in pan under broiler till golden.
• Do both sides.
• Reserve remaining bread slices.
• Line the bottom of a 9x13x2-inch casserole with 6 slices of toast.
• Place the remaining 4 slices of toast in a 8x8x2-inch pan.
• (If you can place all in one pan then do so.).
• Top with slices of turkey.
• Cover with sauce, dividing the sauce between the two casseroles.
• Spread all of the sauce over the turkey.
• Sprinkle with remaining parmesan cheese and paprika.
• Place in a pre-heated 350 degree oven for 15 minutes or till golden brown.
• While casserole is baking, fry bacon till crisp; drain on paper.
• towels.
• When cooled, break into bits.
• Toast remaining slices of bread.
• Cut in on a diagonal.
• When casserole is done, place toasted bread around outer edge, point side up.
• Garnish top of casserole with bacon bits and diced tomatoes.
• Sprinkle with chopped parsley.
• Serve while hot.

Steps:

• Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes., Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.

Steps:

• For the tempeh bacon: Slice the tempeh lengthwise into sixteen to twenty pieces and lay them in a 9 by 13-inch (23 by 33-centimeter) baking dish. In a small bowl, combine the soy sauce, liquid smoke, and hot sauce, then pour over the tempeh. Marinate for 15 to 30 minutes. Much of the liquid will be absorbed.
• Carefully and working in batches if necessary, melt 2 tablespoons of the butter in a large skillet over medium heat and cook the tempeh bacon until very dark and crispy, 4 to 5 minutes per side. (I flip them using two forks so they don't break.) add butter to the pan as needed. Remove from the skillet and place on a wire rack to cool.
• For the "hot brown" casserole: Preheat the oven to 350 degrees F (175 degrees C).
• Coat the tomatoes with 2 teaspoons of the oil and season with salt and pepper. Place the tomatoes cut sides up on a parchment paper-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
• While the tomatoes are cooking, put the remaining 2 teaspoons oil in a saute pan and heat over medium heat until hot. Add the turkey substitute and sear until golden brown, 5 to 6 minutes. Set aside.
• To make the Mornay sauce: Warm the milk over medium-low heat in a small saucepan. Put the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. Whisk the warm milk into the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, then lower the heat to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the Gouda and the banana peppers and stir until the cheese is melted. Remove from the heat and season with salt and pepper. When the tomatoes are done, remove them from the oven and increase the oven temperature to 400 degrees F (200 degrees C).
• You are now ready to assemble the dish. Distribute the bread cubes evenly in the bottom of an 8-inch (20-centimeter) square casserole dish. Layer in the substitute turkey pieces. Pour the Mornay sauce over the top and then top with the tomato halves. Sprinkle with the Parmesan and tempeh bacon slices. Bake on the top rack of the oven until golden brown and bubbly, about 20 minutes. Remove from the oven and let it set up for 10 minutes before serving.

Steps:

• Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
• Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
• Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.