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Turkey Noodle Casserole

8 ounces wide egg noodles
2 tablespoons unsalted butter
1 small onion, minced
1 1/2 tablespoons all-purpose flour
2 1/4 cups evaporated skimmed milk
1/4 cup cream sherry
16 oz can stewed tomatoes
pinch cayenne
salt and pepper, to taste
2 1/2 cups cooked turkey, shredded
14 oz can artichoke hearts, drained and sliced
2 cups cheddar cheese, shredded

Preheat oven to 375 degrees and butter a 3 quart oven proof casserole
dish. Cook noodles according to package directions, until al dente,
drain, place in a large mixing bowl and set aside. Meanwhile, in
a large skillet, over medium high heat, saute onion in butter until
softened, about 5 minutes. Add flour and cook, stirring, for 1
minute. gradually pour in evaporated milk and sherry, stirring to
keep smooth. Continue cooking, 5 - 7 minutes longer, until sauce
thickens. Stir in tomatoes, cayenne, salt and pepper. Combine sauce
with noodles. Gently stir in turkey, artichoke hearts and 1 cup of
the cheddar cheese. Turn into prepared casserole and sprinkle
remaining cheddar over the top. Bake until bubbling and lightly
browned, about 35 - 45 minutes.


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