Yield: 6 servings
|8 ounces||Wide egg noodles|
|2 tablespoons||Unsalted butter|
|1 small||Onion, minced|
|1½ can||Evaporated skim milk (12 oz. cans)|
|¼ cup||Cream sherry|
|1 can||Stewed tomatoes (14 1/2 oz.)|
|\N pinch||Cayenne pepper|
|\N \N||Salt and pepper to taste|
|2½ cup||Cut up, cooked turkey|
|1 can||Artichoke hearts, drained & sliced thinly (13 3/4 oz.)|
|2 cups||Sharp Cheddar cheese shredded and divided|
Cook noodles in pot of boiling salted water just until al dente.
Drain in colander. Meanwhile, melt butter in saucepan. Add onion.
Saute for 5 minutes, or until onion softens. Sprinkle with flour.
Cook, stirring constantly for 1 minute. Gradually pour in evaporated milk and sherry. Stir until smooth. Cook, stirring occasionally, for 5 to 7 minutes, or until mixture thickens. Stir in stewed tomatoes.
Season with cayenne, salt and pepper. Combine sauce and noodles.
Gently fold in turkey, artichoke hearts and 1 cup cheese. Turn into buttered 2½ to 3 qt. casserole baking dish. Bake in 375 degree oven for 35 to 45 minutes. Top with remaining cheese. Broil until cheese bubbles. Serve hot.
Found in my daily newspaper
Submitted By MARY RIEMERMAN On 06-06-95