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Yankee Doodle Noodles




Source of Recipe


ConAgra


List of Ingredients




8 ounces uncooked dry no yolk or regular egg noodles
2 tablespoons unsalted butter
1 small onion, minced
1 1/2 tablespoons all-purpose flour
18 ounces evaporated skim milk
1/4 cup dry sherry
1 can (14 1/2 ounces) Hunt's® Stewed Tomatoes
1 dash ground red pepper
2 1/2 cups cooked Butterball® Turkey, shredded
1 can (14 1/2 ounces) artichoke hearts, canned in water, drained, thinly sliced
2 cups shredded County Line® sharp Cheddar cheese, (8 ounces), divided
PAM® No-Stick Cooking Spray

Recipe



1. Preheat oven to 375°F.
2. Cook the noodles according to directions on package, drain and set aside.
3. Meanwhile, melt the butter over medium-high heat in a medium saucepan. Add the onion and saute until softened, about 5 minutes. Sprinkle with the flour and continue cooking, stirring constantly, for 1 minute. Gradually pour in the evaporated milk and sherry and stir until smooth. Continue cooking, stirring occasionally, 5 to 7 minutes or until thickened. Add the tomatoes and cayenne. Season with salt and pepper, if desired.
4. In a large bowl, combine the noodles and sauce. Gently fold the turkey, artichoke hearts and 1 cup of the cheese into the noodle mixture.
5. Coat a 2-1/2 to 3-quart casserole dish with cooking spray. Add the turkey mixture, sprinkle the remaining cup of cheese evenly over all. Bake 35-40 minutes or until bubbly and beginning to lightly brown.

Serving Suggestions

Serve with steamed green beans tossed with a small amount of butter and parsley and hot garlic herb French bread, if desired.

Serves 6.