Shelly's Recipe

YANKEE DOODLE NOODLES

Category: Turkey

8 ounces wide egg noodles (or egg-free noodles), cooked al dente and drained
2 tablespoons butter
1 small onion, minced
8 ounces white mushrooms, brushed clean and chopped
1/4 cup sweet white wine or sherry
1-1/2 tablespoons all-purpose flour
1-1/2 (12-ounce) cans evaporated skim milk (not condensed)
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper to taste
1 medium tomato, diced or 1 (14 1/2 oz) can stewed tomatoes
Pinch of cayenne pepper
2-1/2 cups shredded cooked turkey meat
1 (13.75-ounce) can artichoke hearts, drained and sliced thin
2 cups shredded sharp Cheddar cheese, divided use
Sweet Hungarian paprika

Preheat oven to 375 degrees F. Spray a 3-quart glass casserole dish with vegetable spray or butter.

In a medium saucepan, saute onions and mushrooms in the butter until onions are soft and mushroom liquids have evaporated. Add sweet white wine and saute 1 minute to burn off alcohol. Stir in the flour and cook, stirring constantly, for 1 additional minute. Slowly add the evaporated milk and stir until smooth. Cook over medium heat, stirring often, until thickened. Add nutmeg, then salt and pepper to taste. Remove from heat.

Fold in tomatoes, turkey, artichoke hearts, and 1 cup of the Cheddar cheese. Gently toss turkey mixture with the cooked noodles and pour into prepared casserole dish. Distribute remaining cup of Cheddar cheese evenly on top and sprinkle lightly with paprika.

Bake uncovered about 40 minutes, until top is lightly browned. Let rest 5 minutes before serving.

Yield: 6 servings