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.

Hassayampa Casserole prepared as a finished dish
Cook
50 min
Total
50 min
Yield
7 servings
Difficulty
Intermediate
Cuisine
Tex-Mex
Protein
Seafood

Ingredients

Original recipe
Shopping list for 7

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

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