Artichoke Turkey Noodle Bake

Turkey and egg noodles baked in a cream sauce with artichokes, tomatoes and Cheddar cheese.

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

1. Preheat oven to 375°F. 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.