Shrimp And Artichoke Casserole

Ingredients

• 6 12 tsp butter
• 4 12 tsp flour
• 34 c milk
• 34 c heavy cream
• 12 tsp salt and pepper to taste
• 1 20 oz can artichoke hearts well drained
• 12 lb fresh mushrooms sliced
• 1 12 lb large shrimp cooked
• 12 c dry sherry
• 1 tsp Worcestershire sauce
• 12 c freshly grated Parmesan cheese
• paprika

Directions

1. Preheat oven to 375
2. Butter an oblong baking dish
3. Melt 4 12 teaspoons of the butter blend in flour
4. Add milk and cream cook stirring constantly until thickened
5. Add salt and pepper to taste set aside
6. In remaining 2 teaspoons of butter saute mushrooms gently for about 5 minutes
7. Arrange artichokes in a single layer on the bottom of prepared baking dish
8. Scatter shrimp over artichokes
9. Cover shrimp with a layer of mushrooms
10. Stir sherry and Worcestershire sauce into cream sauce pour over contents of baking dish
11. Sprinkle with cheese and paprika
12. Bake for 20 to 30 minutes or until bubbly or refrigerate several hours and bake for 45 minutes
13. Serve with rice