Turkey Tetrazzini
Ingredients
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8 ounces sliced mushrooms
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¾ cup diced yellow onions
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1 teaspoon crushed garlic
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1 tablespoon canola oil
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1 teaspoon salt
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1 tablespoon unsalted butter
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12 ounces egg noodles
Tools
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whisk
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measuring cups
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measuring spoons
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spatula
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small bowl
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June Pan
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liquid measuring cup
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spoon
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foil
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Dutch oven
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June Oven
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rectangular baking dish
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Preferences
Season the vegetables
Place the mushrooms, onions and garlic on the June Pan. Add the oil and salt and toss to combine. Spread the vegetables in an even layer on the June Pan.
8 ounces sliced mushrooms
¾ cup diced yellow onions
1 tablespoon canola oil
1 teaspoon salt
1 teaspoon crushed garlic
June Pan
measuring spoons
measuring cups
spatula
Roast the vegetables
Place the June Pan on the middle shelf of the June Oven. Cook the vegetables 12 minutes, until they have softened and are beginning to brown. June will notify you when vegetables are ready.
June Oven
Grease the dish
Evenly rub the butter in the interior of the baking dish, including the sides.
1 tablespoon unsalted butter
rectangular baking dish
Start the casserole
To the dish, add the uncooked egg noodles, turkey, peas and shredded cheese. Toss to combine and spread evenly in the dish.
12 ounces egg noodles
2 cups diced cooked turkey
1 cup frozen peas
1 cup shredded Swiss cheese
Preheat the June Oven
When June notifies you, remove the vegetables from the June Oven and set aside to cool. With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
Start the sauce
In a large pot set over medium heat, melt the butter. When the butter has melted, add the flour and whisk constantly for 1 minute, until the mixture has colored slightly and smells toasty. Whisk the chicken broth, milk and heavy cream into the flour-butter mixture. Whisking frequently, bring the mixture to a boil. Lower the heat to a simmer and cook the sauce, stirring occasionally, until it is thick and glossy, about 10 minutes.
¼ cup unsalted butter
¼ cup all-purpose flour
3 cups chicken broth
1 cup heavy whipping cream
2 cups whole milk
Dutch oven
whisk
liquid measuring cup
Season the sauce
Whisk in the salt, pepper and dry mustard. Whisk in the shredded Parmesan cheese and continue whisking until the sauce is smooth. Remove the sauce from the heat.
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon black pepper
2 cups grated Parmesan
Finish the casserole
Add the cooled vegetables to the baking pan and stir lightly to evenly mix the casserole ingredients. Spread the casserole in an even layer and slowly pour the sauce over the top to cover the uncooked ingredients (do not stir). Cover the pan tightly with foil.
foil
Start baking the covered casserole
Place the covered baking pan on the middle shelf of the June Oven. Bake the casserole 20 minutes. June will let you know when to remove the foil.
Make the topping
While the tetrazzini bakes, use a spoon or spatula to toss the panko, Parmesan and melted butter together in a small bowl until combined. Set aside.
½ cup panko bread crumbs
2 tablespoons melted unsalted butter
¼ cup grated Parmesan
small bowl
Keep the June Oven hot
When June notifies you, take the tetrazzini out of the June Oven. Keep the June Oven hot by pressing the button below.
Remove the foil and add the sour cream and topping
Carefully remove the foil from the tetrazzini. Dot the sour cream over the casserole and gently stir it in, then spread the mixture in an even layer. Sprinkle the panko topping evenly over the top.
½ cup sour cream
Finish baking the uncovered casserole
Place the uncovered baking dish on the middle shelf of the June Oven. Bake the casserole 10 minutes, until the sauce is bubbling and the topping is golden. June will notify you when the casserole is ready.
Serve
Remove the casserole from the June Oven and allow it to cool 5 minutes before serving.