Crab Casserole I - cooking recipe

Ingredients

2 pkg. frozen artichoke hearts
3/4 lb. fresh mushrooms, sliced
12 oz. noodles, cooked and drained
4 (10 3/4 oz.) cans cream of mushroom soup
2 Tbsp Worcestershire sauce
2 lb. crabmeat
1/2 c. Sherry
Parmesan cheese, grated

Preparation

Saute artichoke hearts and mushrooms separately.
Mix well with remaining ingredients, except cheese.\tPut in 3 quart casserole.\tSprinkle cheese over mixture.
Bake 30 to 35 minutes at 350\u00b0 until heated through.
Serve 12.