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Greek Turkey Casserole
1 pound Medium Egg Noodles
1 14 1/2-ounce can chicken broth
1 cup milk (any kind)
1 teaspoon salt
1/4 cup cornstarch
2 cups chopped cooked turkey
1 14-ounce can artichoke hearts, drained and quartered
1 7 1/2-ounce jar roasted red peppers, drained and sliced
12 olives sliced (Kalamata is a good choice)
1/2 cup grated Mozzarella cheese
1/2 cup white wine
1 teaspoon fresh lemon juice
1/2 teaspoon black pepper
Pam cooking spray
2 tablespoons grated Parmesan cheese
Prepare noodles according to package directions; drain. Stir the
broth, milk, salt and cornstarch together in a large pot or Dutch
oven until the cornstarch is dissolved. Cook over medium heat,
stirring constantly, until thickened and bubbly. Stir in noodles,
turkey, artichoke hearts, red peppers, olives, Mozzarella cheese,
wine, lemon juice and pepper.
Heat oven to 350 degrees. Spray a 3-quart baking dish with cooking
spray. Spoon noodle mixture into dish. Sprinkle with Parmesan cheese.
Bake until bubbling around the edges, about 35 minutes. Let stand 5
minutes before serving.
   
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