recipes
Artichoke Turkey Noodle Bake
Turkey and egg noodles baked in a cream sauce with artichokes, tomatoes and Cheddar cheese.
- Servings
- cook method
- prep
- cook
- ready
- 6
- Bake/Roast
- 25 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
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 cans (12 ounces each) evaporated skim milk
- 1/4 cup cream sherry
- 1 can (14.5 ounces) 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 can (14 ounces) artichoke hearts, drained, thinly sliced
- 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
- Directions
- Serving Suggestions
-
Preheat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
Cook noodles according to package directions; rinse and drain. Set aside.
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.
Gradually stir in milk and sherry. Cook and stir 5 minutes, or until thickened. Stir in tomatoes, salt, black pepper and red pepper.
Combine noodles and tomato mixture. Stir in turkey, artichokes and 1 cup of the cheese. Spoon into prepared baking dish. Sprinkle with remaining cheese.
Bake 40 minutes, or until hot.
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