Ingredients:
8 ounces wide egg noodles
2 tablespoons unsalted butter
1 small onions, minced
1 1/2 tablespoons all-purpose flour
1 (12 ounce) cans evaporated skim milk
1/4 cup cream sherry
1 (14 1/2 ounce) cans stewed tomatoes
1/8 teaspoon cayenne pepper
salt & freshly ground black pepper
2 1/2 cups shredded cooked turkey
1 (13 3/4 ounce) cans artichoke hearts, drained and sliced thinly
2 cups shredded sharp cheddar cheese
Directions:
Preheat the oven to 375 F and butter a 2 1/2- to 3-quart casserole dish.
Cook the noodles in a large pot of boiling salted water just until al dente and drain in a colander.
Meanwhile, melt the butter over medium-high heat in a medium-size saucepan.
Add the onion and saute until softened, about 5 minutes.
Sprinkle with the flour and continue cooking, stirring constantly, for a minute more.
Gradually pour in the evaporated milk and sherry and stir until smooth.
Continue cooking, stirring occasionally, until the mixture thickens, 5 to 7 minutes more.
Stir in the can of stewed tomatoes and then season the sauce to taste with cayenne, salt and pepper.
Stir the sauce and noodles together in a large mixing bowl.
Gently fold the turkey, artichoke hearts and 1 cup of the cheese into the noodle mixture.
Turn into the prepared casserole dish.
Sprinkle the remaining cup of cheese over the top of the casserole.
Bake the casserole until bubbling and lightly browned on top, 35 to 45 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 70 min.