Kentucky Hot Brown Casserole

Hot Brown Casserole
A Casserole version of the highly-underrated American Sandwich from the Brown Hotel in Louisville, Kentucky. I really like fresh tomatoes in this but in a pinch you do what you gotta do.

2 cups toasted bread cubes,
2 cups diced, cooked turkey breast

Sauce:
1 cup butter (2 sticks)
2/3 cup flour
Salt and pepper to taste
1 1/2 cups half-and-half
1 1/2 cups heavy whipping cream
1 cup milk
1 1/4 cups shredded Parmesan cheese
1 1/4 cups shredded cheddar cheese

Topping:
1/2 cup cooked bacon, chopped
1/2 cup diced tomatoes, (if you use canned don’t bother draining them)
1/2 cup shredded Parmesan cheese

Heat oven to 350 degrees.
Place bread cubes in the bottom of a 2-quart casserole. Top with diced turkey. Set aside.

Make the 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.

Use a whisk with some authority if the mixture begins to separate.  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.
Serves 8.