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Turkey Tetrazzini

It’s the day after a grand holiday feast. You’re tired, it’s cold outside and you’ve got more leftover turkey than you know what to do with. If you’ve still got mouths to feed, consider whipping up this creamy, comforting casserole to use up some of that turkey. Between its savory mushrooms, salty cheese and crispy bread crumbs, tetrazzini will totally transform your leftovers into a whole new meal. June’s take on turkey tetrazzini eliminates the need to boil the pasta--the egg noodles cook right in the sauce.

Prep Time — 40 min
Cook Time — 22 min
Servings — 10
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Ingredients

8 ounces sliced mushrooms

¾ cup diced yellow onions

1 teaspoon crushed garlic

1 tablespoon canola oil

1 teaspoon salt

1 tablespoon unsalted butter

12 ounces egg noodles

2 cups diced cooked turkey

1 cup frozen peas

1 cup shredded Swiss cheese

¼ cup unsalted butter

¼ cup all-purpose flour

3 cups chicken broth

2 cups whole milk

1 cup heavy whipping cream

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dry mustard

2 cups grated Parmesan

½ cup panko bread crumbs

¼ cup grated Parmesan

2 tablespoons melted unsalted butter

½ cup sour cream

Tools

whisk

measuring cups

measuring spoons

spatula

small bowl

liquid measuring cup

spoon

foil

June Pan

June Oven

rectangular baking dish

Dutch oven

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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.

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