Shrimp and Artichoke Casserole

Shrimp and Artichoke Casserole
Contributed By Gigi

6 1/2 T butter
4 1/2 T flour
3/4 cup milk
3/4 cup cream
1/2 t salt and pepper
1/2 lb mushrooms
1 20 oz can artichoke hearts, drained
1 1/2 lb medium shrimp, cooked
1/2 cup sherry or white wine or vegetable broth. (even chicken broth will do)
1 T Worcestershire sauce
1/2 cup Parmesan cheese

Preheat oven to 375. Butter an oblong baking dish. Melt 4 1/2 T butter. blend in flour and add milk and cream. Stir constantly until thickened.

Add salt and pepper and set aside.

In remaining 2 T butter saute mushrooms for about 5 minutes. Arrange artichokes in single layer on the bottom of butter baking dish.. Scatter shrimp over them and top with mushrooms. Stir sherry and Worcestershire sauce into cream sauce and pour over contents of baking dish. sprinkle with cheese. Bake 20 to 30 minutes. Or refrigerate several hours and bake 45 minutes. 6 servings.