Artichoke Mushroom Medley ? Charlene Post

1 stick (8 tablespoons) butter, divided1 1/2pounds white button mushrooms, sliced 3 cans (13 3/4 ounces each) artichoke hearts packed in water, chopped 3 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon pepper1 1/2cups Swiss cheese, grated 8 slices bacon, fried and crumbled Half an 8-ounce jar pitted ripe olives, sliced 5 slices white bread, cubed 3 tablespoons parmesan, gratedHeat oven to 350 degrees.Melt 4 tablespoons butter in skillet and sauté over medium-high heat mushrooms, stirring often, until tender, about 10 minutes. Stir in artichokes, garlic, salt and pepper; cook another minute.Transfer mixture place to a 2-quart casserole dish and sprinkle with Swiss cheese, bacon and olives. Sprinkle bread cubes over all and top with parmesan. Melt the remaining 4 tablespoons butter and drizzle over top; bake 30 minutes.Serves 12.Cook?s note: This recipe can be made a day ahead, but do not add bread, final drizzle of butter or parmesan until ready to bake. Cover and refrigerate.Nutrition values per serving: 206 calories, 15 g fat (8 g saturated), 12 g carbohydrates, 2 g fiber, 9 g protein, 39 mg cholesterol, 352 mg sodium.