2 boxes of frozen artichoke hearts
1 lg. box of Progresso Italian bread crumbs
2 lg. cans chopped mushrooms
1 c. romano grated cheese
1 c. olive oil

Blanch artichokes in boiling water, drain well. Grease a 9 x 13 inch Pyrex or baking dish with olive oil. Layer with artichokes, then 1/2 cup bread crumbs, 1/4 cup romano cheese, 1/2 can mushrooms, 2 teaspoons olive oil. Repeat process until all ingredients are layered and used up. Pour remaining olive oil over casserole, cover and bake for 15 minutes at 350 degrees. Cut in squares and serve.