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 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

Description

Turkey And Egg Noodles Baked In A Cream Sauce With Artichokes, Tomatoes And Cheddar Cheese.

Butterball Favicon Butterball
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