Yankee Doodle Noodle Casserole
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 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
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.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.