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
1-16 ounce can stewed tomatoes
pinch cayenne
salt and pepper, to taste
2-1/2 cups cooked turkey, shredded
1-14 ounce 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, sauté 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.