Turkey Artichoke Casserole

Turkey Florentine

Ingredients
8 oz. package wide egg noodles
1 sm. onion, minced
1-1/2 tablespoons all-purpose flour
2 cups milk
1 (14-1/2-oz.) can stewed tomatoes
1/4 tbsp. cayenne pepper
2 1/2 cups chopped or shredded cooked turkey meat
1 (14-oz.) can artichoke hearts, drain & chop
2 cups grated mild cheddar cheese
Salt and freshly ground pepper to taste
2 tbsp. butter

Ingredients
 3 cups sliced cooked turkey meat
3 tbsp. flour
1 cup milk
1/2 cup cream
Salt & pepper to taste
3 tbsp. chopped onions
1 tbsp. olive oil
2 lb. spinach, cooked and chopped
1/4 tsp. nutmeg
3 tbsp. butter
2 tbsp. grated Parmesan cheese

Method
Preheat oven to 375 F. Butter a 2 1/2- to 3-qt. casserole. Cook noodles in salted water just until al dente.(cooked but not mushy) Drain

  Saute onions in butter until soft, about five minutes. Sprinkle w/ flour and continue cooking, stirring constantly, for a minute more. Gradually pour in milk and stir until smooth. Keep cooking, stirring occasionally, until mixture thickens, about five min. more. Add stewed tomatoes, cayenne, salt & pepper. Combine noodles & sauce in a lg. mixing bowl.

Gently fold in turkey, artichoke hearts and 1 cup of the cheese into the noodle mixture. Pour into the buttered casserole dish. Sprinkle the remaining cheese over the top of the casserole. Bake until bubbly & lightly browned on top, about 35 to 45 min. Serve hot.

Method
Melt butter in a saute pan, add the flour and whisk to make a roux. Meanwhile bring the milk and cream to a boil and add to the roux, whisking vigorously until the sauce is thickened and smooth. Season with salt and pepper. Ssauté the onions in oliveoil.. Add spinach and sauté until the liquid evaporates. Add nutmeg and 1/2 cup of the sauce. Heat through, but do not let boil.

Spoon the spinach onto a casserole or platter and arrange turkey slices on top. Stir some Parmesan cheese into the remaining sauce and spoon over the turkey slices. Sprinkle with additional Parmesan cheese & brown lightly under the broiler.

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