FBD

Hassayampa Casserole

Layered corn tortilla casserole with shrimp or crabmeat, green chiles, olives, Monterey Jack and cheddar in a creamy sauce. A Southwestern seafood bake.

Tex-MexSeafoodIntermediate50 minBy Northstar

Ingredients

Servings
7
  • 0 corn tortillas (as needed for 3 layers)
  • 26 oz evaporated milk
  • 21 0.5 oz cream of mushroom soup (2 cans)
  • 8 oz diced green chiles
  • 4 oz small jar pimentos
  • 1 can sliced ripe olives
  • 1 medium onion, chopped
  • 1 lb shrimp or crabmeat
  • 1 cup shredded cheddar cheese
  • 0 additional cheddar and Monterey Jack for layering

Instructions

  1. 1

    Combine evaporated milk, cream of mushroom soup, green chiles, pimentos, olives and onion.

  2. 2

    Remove 1/3 of sauce for the base layer. To remaining sauce add corn, olives, green chiles, shrimp or crabmeat and 1 cup cheese.

  3. 3

    In a 3-quart shallow casserole dish, cover bottom with some of the tortillas.

  4. 4

    Spread 1/3 of shrimp/crabmeat mixture over tortillas. Repeat with 2 more layers.

  5. 5

    Top with remaining tortillas, sauce and cheese.

  6. 6

    Bake at 325°F for 40 minutes.

Tags

tex-mexshrimpcrabcasseroletortillaSouthwestamerican