Yankee doodle noodles+

Yield: 6 servings

Measure Ingredient
8 ounces Wide egg noodles
2 tablespoons Unsalted butter
1 small Onion, minced
1½ tablespoon Flour
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

Mary Riemerman

Submitted By MARY RIEMERMAN On 06-06-95

Similar recipes