International Recipe: Artichoke Turkey Noodle Bake

Artichoke Turkey Noodle Bake

Ingredients:

• No-stick cooking spray
• 8 ounces (about 5 cups) uncooked wide egg noodles
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 (12-ounce) cans evaporated skim milk
• 1/4 cup cream sherry
• 1 (14.5-ounce) can stewed tomatoes, drained
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Dash ground red pepper
• 2 1/2 cups shredded leftover cooked Butterball® Turkey
• 1 (14-ounce) can artichoke hearts, drained, thinly sliced
• 2 cups (8 ounces) shredded sharp Cheddar cheese - divided use

Cooking Procedures:

1. Preheat oven to 375°F (190°C). Spray 13×9-inch baking dish with cooking spray. Set aside.
2. Cook noodles according to package directions; rinse and drain. Set aside.
3. Meanwhile, melt butter in medium saucepan on medium-high heat. Add onion. Cook and stir 5 minutes, or until tender. Add flour; cook and stir 1 minute.
4. Gradually stir in milk and sherry. Cook and stir 5 minutes, or until thickened. Stir in tomatoes, salt, black pepper and red pepper.
5. Combine noodles and tomato mixture. Stir in turkey, artichokes and 1 cup of the cheese. Spoon into prepared baking dish. Sprinkle with remaining cheese.
6. Bake 40 minutes, or until hot.

Makes 6 servings.