Janet Groene's Kentucky Hot Brown Casserole For a Crowd

By phototex

Nothing compares with the real Kentucky Hot Brown open-face sandwich served at the Brown Hotel in Louisville KY. However, this version is easier to create and serve at campground potlucks.

Ingredients

• 20 oz. canned, chunk turkey
• 4 oz. real bacon bits (not imitation bacon bits), bottle or packet
• 2 or 3 ripe tomatoes, trimmed and sliced
• 1 can condensed cream of chicken soup
• 1/2 cup milk
• 8 oz. grated Cheddar cheese
• 1 1/2 cups biscuit mix
• Water

Preparation

Step 1

Spray a 9 X 13-inch casserole pan with nonstick spray . Set oven for 400 degrees. Break up the turkey and scatter it in an even layer in the casserole, saving any juice for later. Sprinkle with the bacon bits and arrange tomato slices in an even layer. Whisk soup and milk, stir in half the cheese and pour over the tomatoes. Put in oven while you make batter. (About 8 minutes).

In the same bowl whisk the biscuit mix with enough water (including juice from the turkey) to make a thick batter (as for pancakes). Pour batter evenly over the warm casserole and bake at 400 degrees about 30 minutes or until topping is golden and crusty. Sprinkle with remaining cheese, let stand 5 minutes and cut in 12 portions. Keep warm until serving time. Provide a pancake turner for serving.