Artichoke And Mushroom Casserole - cooking recipe

Ingredients

2 (9 oz.) boxes frozen artichoke hearts (Birds Eye)
1 lb. fresh mushrooms, sliced
1/4 c. margarine
1 can mushroom soup
3 Tbsp. dry sherry or wine
1/2 tsp. pepper
Parmesan cheese

Preparation

Cook artichoke hearts by directions on box.
Saute mushrooms in butter and drain.
Combine and add soup, sherry and pepper. Sprinkle top with Parmesan cheese and bake at 350\u00b0 for 20 minutes. Yield:
8 servings.