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Make sauce: Melt butter in a saucepan over medium heat. Whisk in flour; cook and stir until it begins to brown slightly. Gradually whisk in milk so that no lumps form; bring to a boil, stirring constantly. Mix in Parmesan cheese and stir in beaten egg to thicken; remove from heat and stir in cream. Preheat the oven's broiler.

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Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top. Repeat the layers. Top with remaining dough square. Pour remaining eggs over top. Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes. Let sit at room temp for 15-20 minutes before serving.

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Directions. Preheat oven to broil. Spray a 13×9-inch baking dish with cooking spray. In a medium saucepan, melt butter over medium heat. Whisk in flour; cook for 1 minute. Gradually whisk in milk; cook, whisking constantly, until thickened, about 6 minutes. Remove from heat, and whisk in 1 cup Swiss, Cheddar, salt, and pepper until melted.

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Preheat the oven to 375 degrees. Place bread cubes on a large rimmed baking sheet. Drizzle with melted butter and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place baking sheet in oven for 14-16 minutes to toast the bread cubes. Set aside.

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Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Place toasted bread evenly over bottom of prepared baking dish. Layer ham and turkey evenly over bread. In a large skillet, melt butter over medium heat. Whisk in flour until smooth; cook for 2 minutes, whisking constantly. Gradually whisk in milk; cook for 3 to 4.

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Bake in a 375 F oven for 45 minutes, then loosely tent with aluminum foil to prevent excess browning, and bake an additional 15 minutes. The total baking time is 1 hour. When the casserole has baked, prepare the sauce. Melt the butter in a medium saucepan. Add the flour, and whisk for 1 minute.

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Step 2: Assemble the Hot Browns. Preheat the oven to 350°F. Place two oven-safe dishes on your work surface. For each Hot Brown, place a slice of toast with the crusts cut off in the center of each dish. Take the remaining two slices of toast and cut each in half corner to corner to make two triangles. Place the two triangles on either side of.

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Cook for two minutes over medium-low heat, stirring frequently. Whisk in heavy cream and cook over medium heat about 3 minutes until mixture begins to simmer. Remove sauce from heat and slowly whisk in 1/4 cup Pecorino Romano cheese until the sauce is smooth. Add salt and pepper to taste.

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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.

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Instructions. Preheat oven to broil. Spray an 8x8-inch baking dish with nonstick cooking spray. Set aside. In a medium saucepan, melt butter over medium heat. Add flour, whisking to combine. Cook 1 minute, stirring constantly. Gradually add milk, whisking until smooth. Cook, whisking constantly, until thickened, approximately 6 minutes.

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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.

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Salt and pepper to taste. To make the sauce, melt butter over low heat in bottom of large pot. Whisk in the flour. Slowly add the milk, whisking as you go. Turn heat to medium. Add the grated parmesan cheese and continue whisking. When mixture begins to thicken, remove from stove. Whisk a cup of the mixture slowly to the beaten eggs, then pour.

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Parsley. In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes.

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Instructions. Preheat oven to broil. Spray an 8x8-inch baking dish with nonstick cooking spray. Set aside. In a medium saucepan, melt butter over medium heat. Add flour, whisking to combine. Cook 1 minute, stirring constantly. Gradually add milk, whisking until smooth. Cook, whisking constantly, until thickened, approximately 6 minutes.

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Prepare the casserole: Preheat oven to 375˚F. Cook the bacon in a large skillet over medium until crisp, about 12 minutes; remove bacon. Reserve bacon drippings. Toss together the cubed white bread slices, melted butter, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a baking sheet.

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Instructions. In a two-quart saucepan, melt the butter and slowly whisk in the flour until combined to form a thick paste or roux. Continue to cook the roux for 2 minutes over medium-low heat, stirring frequently. Whisk the heavy cream into roux and cook over medium heat until the cream begins to simmer, about 2 to 3 minutes.