1 lb. shrimp, cooked, shelled and deveined
2 c. other cooked seafood
1 can artichoke hearts
1/4 c. butter
1/2 lb. mushrooms
1 clove garlic, crushed
2 tbsp. shallots, minced
1/2 c. flour
1/2 tsp. pepper
1 tbsp. dillweed
2 c. milk
8 oz. sharp Cheddar, grated
2/3 c. dry white wine
2 tbsp. bread crumbs
1/2 tbsp. butter

Saute mushrooms in 2 tablespoons butter over medium heat. Remove mushrooms and add remaining butter and saute garlic and shallots until transparent. Remove from heat and gradually stir in flour, may need more butter or liquid, pepper and dill. When mixed, add the milk and stir until blended. Add mushrooms, return to medium heat and bring to a boil, stirring constantly. When sauce thickens, remove from heat and add 1/2 the grated cheese, gradually, stirring until melted. Stir in the wine, then shrimp, seafood and artichokes; toss to mix. Pour into casserole and sprinkle top with crumbs and grated cheese. Dot with butter. Bake at 375 degrees for 30 minutes.