1 pkg. frozen flounder fillets, thawed
1 lg. can artichoke hearts, drained
1 can mushroom soup
1 c. heavy cream
Sherry to taste
4 c. shredded cheddar cheese
1 (8 oz.) pkg. herb-seasoned stuffing mix

Roll up each piece of flounder; place in greased casserole. Arrange artichoke hearts around flounder. Blend soup, cream and sherry in bowl. Cover flounder completely with soup mixture. Sprinkle with cheese. Top with stuffing mix. Bake, covered, at 350 degrees for 30 minutes. Bake, uncovered, for 30 minutes longer. Yield: 4 servings.