Kentucky Hot Brown Casserole

B*tchin Barb’s Hot Brown Casserole

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smoked shredded turkey, toasted bread, bacon, cheeseFirst off, Barb ain’t nobody’s b*tch and she’s not a b*tch, she’s B*TCHIN’!  If I have to explain how b*tchin’ means beyond awesome, you need to hang out with more Bad A$$ Shit-kicking 1980s Phenoms.

But I digress.  When Barb invited us all over to a Kentucky Derby party, she assigned out traditional apps, drinks, and desserts for everyone to bring.  I got Kentucky Hot Brown and the Oaks Lilly (now known as the Lusty Lilly).  Luckily this year, Easter is near the end of the month.  I saved all of the leftover smoked turkey (see the CK Rubbed & Smoked Fowl)  and stashed it in the freezer.

This version of a Kentucky Hot Brown is a casserole that features smoked turkey, bacon, and a cheesy mornay sauce that includes swiss cheese.  Using Swiss is not traditional but it ended up as a tasty surprise when I realized I f’cked up and didn’t buy enough Parmesan.


B*tchin Barb Brown - Kentucky Hot Brown Casserole

Kentucky Hot Brown Casserole

Kentucky Hot Brown Casserole
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B*tchin' Barb's Hot Brown

A modern twist on a Kentucky Hot Brown. This savory casserole is perfect for brunch or celebrating the Derby.
Prep Time30 mins
Active Time25 mins
Course: Brunch
Cuisine: American
Keyword: mornay sauce, Parm, swiss, Turkey, white cheddar
Yield: 10
Calories: 626kcal
Author: Juanita Banq


  • 1 11x13 casserole dish


  • ½ c unsalted butter - 1 stick
  • ¼ c flour - may not need full amount
  • 1 c whole milk
  • c heavy cream
  • 2 c shredded Parmesan (divided) - can substitute swiss cheese
  • c shredded extra sharp white cheddar
  • 1 tsp kosher salt
  • ¼ tsp ground black pepper
  • 8 slices thick cut sandwich bread
  • 2 lbs shredded turkey - smoked is the bomb
  • 8 slices bacon - cooked and chopped
  • 1 chopped tomato
  • ¼ tsp paprika
  • rough chopped parsley - for garnish


  • 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
  • Once all the cheese is melted, pour over turkey and bread.
  • Sprinkle bacon, other half of the Parmesan and chopped tomatoes over mixture.
  • Sprinkle the paprika on the top.
  • Bake for 15-20 minutes, until it is hot throughout.


This is a perfect recipe to use all the left over turkey from Easter.


Serving: 1c | Calories: 626kcal | Carbohydrates: 20g | Protein: 38g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1102mg | Potassium: 484mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1277IU | Vitamin C: 4mg | Calcium: 405mg | Iron: 2mg

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