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Turkey Noodle

This Turkey Noodle recipe uses Wide Egg Noodles, Unsalted Butter, All Purpose Flour, Evaporated Skimmed Milk, and Cream Sherry. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 oz
• 2 tbsp
• 1 1/2 tbsp
• 2 1/4 cup
• 1/4 cup
• 16 oz
• 2 cup

Method (preview)

1. 1

   Preheat oven to 375 degrees and butter a 3 quart oven proof casserole dish.

2. 2

   Cook noodles according to package directions, until al dente, drain, place in a large mixing bowl and set aside.

3. 3

   Meanwhile, in a large skillet, over medium high heat, saute onion in butter until softened, about 5 minutes.

4. 4

   Add flour and cook, stirring, for 1 minute. gradually pour in evaporated milk and sherry, stirring to keep smooth.

5. 5

   Continue cooking, 5 - 7 minutes longer, until sauce thickens.

6. 6

   Stir in tomatoes, cayenne, salt and pepper.

7. 7

   Combine sauce with noodles.

8. 8

   Gently stir in turkey, artichoke hearts and 1 cup of the cheddar cheese.

9. 9

   Turn into prepared casserole and sprinkle remaining cheddar over the top.

10. 10

    Bake until bubbling and lightly browned, about 35 - 45 minutes.