This is a great casserole recipe I added a couple of things to this one which I have listed below. I also can not get cream of mushroom soup here so I used a packet mix and made it with a mix of milk and cream. I also had some cod I wanted to use up so I added this too, this recipe is very versatile and can be played around with. I served our as is but I did have some leftovers and I served it the next day over pasta and it was really good. If you would like to read more reviews on this recipe please click here.

Ingredients

1 Jar artichoke hearts, drained and chopped in half
4 Scallions, chopped
3 Garlic cloves, minced
1/4 lb Mushroom, sliced
4 Tablespoons butter
650g Shrimp, peeled and deveined
1 Can cream of mushroom soup, undiluted (I used a packet mix and made it up with a mix of milk and cream
1/2 cup mayonnaise
2 Tablespoons sherry wine
1 Tablespoon worcestershire sauce
1/4 Teaspoon pepper
1 Tablespoon chopped fresh dill
1 Tablespoon chopped fresh tarragon
1/2 Cup parmesan cheese, grated
200g Frozen chopped spinach, thawed and drained
Paprika
Extra parmesan cheese for the top

Method

1 Arrange arichokes in buttered 7×11″ casserole.

2. Saute shrimp, scallions, garlic and mushrooms in butter for 2-3 minutes.

3. Stir in next 9 ingredients.

4. Stir gently and warm through.

5. Pour mixture over artichokes.

6. Sprinkle top with paprika and cheese.

7. Bake at 350 for 20 Minutes.

All photos taken by me unless otherwise stated.