Leftover Turkey and Egg Noodle Casserole

Here's a tasty way to use up leftover turkey
noodles and fresh or canned artichoke hearts.
This goes together quickly in a casserole enriched
by canned evaporated milk and Cheddar cheese.

Ingredients:
8 ounces wide egg 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
1-1/2 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 medium tomato, diced
2-1/2 cups shredded cooked turkey meat
1 (13.75-ounce) can artichoke hearts, drained and sliced thin
2 cups shredded sharp Cheddar cheese, divided use
Sweet Hungarian paprika

Directions:
Preheat oven to 375 degrees F.
Spray a 3-quart 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 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 tomatoes, 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.