Prep 15 mins
Cook 55 mins
A tasty casserole to use up leftover turkey.
- 8 ounces wide egg noodles
- 2 tablespoons unsalted butter
- 1 small onion, minced
- 1 1⁄2 tablespoons all-purpose flour
- 1.5 (12 ounce) cans evaporated skim milk
- 1⁄4 cup cream sherry
- 1 (14 1/2 ounce) can stewed tomatoes
- 1⁄8 teaspoon cayenne pepper
- salt & freshly ground black pepper
- 2 1⁄2 cups shredded cooked turkey
- 1 (13 3/4 ounce) can artichoke hearts, drained and sliced thinly
- 2 cups shredded sharp cheddar cheese
- 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.
I made this for a Fourth of July meal and it hit high notes! We top almost everything we eat with sour cream, and it no doubt worked well on top of this dish. We will make this again! Thank you for sharing this recipe! LA :-)