Time 1h Yield 12 servings. Number Of Ingredients 13 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.
Time 55m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Heat oven to 350 degrees. Place bread cubes in the bottom of a 2-quart casserole. Top with diced turkey and set aside. To make sauce: Melt butter in a large stockpot set over medium-low heat. Whisk in the flour, salt and pepper. Whisk hard to create a smooth, lump-free paste. Continue to cook and stir for about 5 minutes, or until flour barely begins to brown. Slowly whisk in half-and-half. Slowly 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 is melted and mixture is smooth. Pour sauce over bread and turkey. Add topping before baking. To make topping: Sprinkle bacon and tomatoes on top of sauce. Top with shredded Parmesan cheese. Bake 20 to 25 minutes, or until the casserole is hot and bubbly.
Time 2h25m Yield 8 to 10 servings Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F. Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice. Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside. Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper. Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar. Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.
Time 20m Yield 6 Number Of Ingredients 12 Steps:
Set oven control to broil. In 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in Cheddar cheese until melted. Remove from heat. Spray 13x9-inch pan with cooking spray. Place toast slices in pan. Top each slice of toast with 3 oz turkey, 2 slices tomato, 1/3 cup cheese sauce and 1 tablespoon Parmesan cheese. Broil with tops about 6 inches from heat 3 to 4 minutes or until lightly browned. Top evenly with bacon; sprinkle lightly with paprika.
Time 1h Yield 6 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x12 inch casserole dish. Heat oil in a skillet over medium heat and cook hash browns until golden. Spread hash browns over bottom and sides of casserole dish to form a crust. In a separate skillet over medium heat, cook turkey until lightly brown. Mix in onion and cook until tender. Place broccoli in a microwave safe bowl and cook in microwave 4 to 5 minutes on High, or until tender. Spread turkey, onion and broccoli over hash browns in the casserole dish. In a bowl, mix cream of mushroom soup, cream of celery soup, Cheddar cheese, milk, garlic powder, pepper and seasoned salt. Pour over casserole. Bake 25 minutes in the preheated oven, until bubbly. Garnish with chopped tomatoes to serve.
Time 25m Yield 4 servings Number Of Ingredients 14 Steps:
Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce. Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes. Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste. Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes. Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary. Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.
Time 45m Yield 8 serving(s) Number Of Ingredients 13 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.
Time 1h45m Yield 6 servings Number Of Ingredients 17 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.
