Mushroom-Artichoke Casserole - cooking recipe

Ingredients

2 cans artichoke hearts, drained and halved
1 lb. mushrooms, sliced
1/4 c. margarine or butter
1 can cream of mushroom soup
3 Tbsp. sherry
dash of Tabasco sauce
1/4 c. grated Parmesan cheese
1/8 tsp. pepper

Preparation

Saute mushrooms in margarine until tender; drain well.
Combine artichoke hearts, mushrooms, soup, sherry, pepper and Tabasco in bowl; stir well.
Spoon into an 8-inch square baking dish. Sprinkle with cheese.
Bake at 350\u00b0 for 20 minutes, or until bubbly.
Makes 8 servings.