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Yankee Doodle Noodles Recipe


turkey, recipe, leftovers, chicken, noodles, casserole, pasta, mushrooms, cheese, receipts

Yankee Doodle Noodles Recipe

© 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Here's a tasty way to use up leftover turkey. Noodles, cooked turkey, and artichoke hearts go together quickly in a casserole enriched by evaporated milk and Cheddar cheese.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6 servings


  • 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
  • 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
  • 1/2 cup diced roasted red peppers (may substitute diced fresh red bell peppers)
  • 1/2 chopped fresh fennel or celery
  • 2-1/2 cups shredded cooked turkey meat (may substitute cooked chicken chicken)
  • 1 (13.75-ounce) can artichoke hearts, drained well and sliced thin (may substitute frozen)
  • 2 cups shredded sharp Cheddar cheese, divided use
  • Sweet Hungarian paprika


Preheat oven to 375 degrees F. Spray a 3-quart (9- x 13-inch) 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 roasted red peppers, fennel or celery, 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. A green vegetable, such as sweet peas, green beans, spinach, or asparagus works well as a side dish.

Yield: 6 servings
Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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