2 c. chopped ham
2 pkgs. frozen artichoke hearts
1 bay leaf
6 hard cooked eggs, quartered
1 c. grated sharp Cheddar cheese

(Dorothy added a little over 1/2 can of sliced water chestnuts.)

SAUCE:

1 tbsp. chopped onion
2 cans cream of mushroom soup
1 can drained mushroom pieces
1/4 tsp. garlic salt
1/2 tsp. salt
1/4 c. cooking sherry

Combine ham and water chestnuts. Cook artichoke hearts with bay leaf according to package directions. Layer ham, artichokes and eggs in casserole.

Combine sauce ingredients and pour over ham mixture. Bake at 400 for 35 to 45 minutes. Refrigerate overnight.