Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
There’s no need to boil the pasta! Just dump-and-bake these simple ingredients for an easy Kentucky Hot Brown Casserole that’s loaded with turkey (or chicken), bacon, tomatoes, and a creamy sauce. It’s the perfect dish for weeknight dinners and Derby Day celebrations!
We love Derby parties around here! My mom’s birthday always falls during the same week as the Kentucky Derby, so I’ve grown up celebrating the event with family and festive food.
Keith always sets up a betting pool, so even the little guys get excited to watch the race and cheer for the horses. The men in this house will find any excuse to wager some money!
What’s In This Kentucky Hot Brown Casserole?
Since the Kentucky Hot Brown sandwich is a classic in Louisville, I decided to turn the same flavors into a simple one-dish casserole that would be ideal for Derby Day potlucks or quick dinners.
The pasta in this Kentucky Hot Brown Casserole replaces the bread in the sandwich, while the turkey (or chicken), tomatoes, bacon, cream sauce and cheese are still left in tact. The end result is a cozy, crowd-pleasing comfort food dinner that’s a delicious twist on the original!
How to Make Kentucky Hot Brown Casserole | 1-Minute Video
So go ahead, grab a Mint Julep, put on a fancy hat, and get ready to watch the horses run! With quick and easy Southern fare like this Dump-and-Bake Kentucky Hot Brown Casserole, you can enjoy the races, celebrate with friends, or just enjoy an easy night off from the kitchen!
More Delicious Casseroles To Try:
- Chicken Broccoli and Rice Casserole
- Taco Pasta Casserole
- Southern Squash Casserole
- Ham and Noodle Casserole
Dump-and-Bake Kentucky Hot Brown Casserole
- 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 or can substitute with cooked chicken
- 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
- Preheat oven to 425F (220C).
- 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.