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
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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
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
Evenly rub the butter in the interior of the baking dish, including the sides.
1 tablespoon unsalted butter
rectangular baking dish
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
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.
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
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
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
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.
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
When June notifies you, take the tetrazzini out of the June Oven. Keep the June Oven hot by pressing the button below.
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
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.
Remove the casserole from the June Oven and allow it to cool 5 minutes before serving.
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
To send live video, cooking history, and other info to your device, your oven syncs data with June. More info
Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.
Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.
[[ errorMessage ]]