In case you haven’t guessed, that was a conversation with my thoroughly Southern granny on Derby Day, as she explained to me how to make the classic Kentucky Hot Brown, in casserole form. The original version of this Louisville classic is an open-faced turkey sandwich.

This casserole has all of the same ingredients, except pasta replaces the bread. Personally, I never found the Hot Brown very appealing as a sandwich. Yes, it was tasty. But it looked like one big ol’ mess on a plate, swimming in sauce. This casserole version has much more visual appeal, and I think it is even tastier than the sandwich.

 

INGREDIENTS

1 (16 ounce) package uncooked rotini pasta

1 (22 ounce) jar Alfredo sauce (about 2 ½ cups)

3 cups low sodium chicken broth

2 cups diced roasted turkey

2 teaspoons minced garlic

1 (15 ounce) can diced tomatoes, NOT drained

1 cup cooked, diced bacon

1 cup shredded mozzarella (or Italian blend) cheese

¼ cup grated Parmesan cheese

Optional: fresh chopped herbs (such as basil, oregano, and parsley) for garnish

 

DIRECTIONS

Preheat oven to 425 degrees F.

In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, turkey, garlic, tomatoes, and bacon. Cover tightly with aluminum foil and bake for 35 minutes.

Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.

Once pasta is al dente, sprinkle mozzarella and Parmesan over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

Garnish with fresh chopped herbs, if desired.

 

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Quick Tip:  This recipe makes a large quantity! So unless you are cooking for a crowd, you can easily cut the ingredients in half and use an 8×8 baking dish.

Recipe and photo courtesy of Blair Lonergan at theseasonedmom.com