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Hassayampa Casserole

This casserole is an original and was named after the Hassayampa River that flows in Wickenburg, Arizona.



  1. Sauté onion in oil and add cinnamon, chili powder and cumin.
  2. Stir in enchilada sauce and diced tomatoes. Set aside 1 cup sauce.
  3. Add to remaining sauce the corn, olives, green chiles, shrimp or crabmeat and 1 cup cheese.
  4. In a 3-quart shallow casserole dish, cover bottom with some of the tortillas.
  5. Spread 1/3 of shrimp/crabmeat mixture over tortillas; repeat with 2 more layers.
  6. Top with remaining tortillas, sauce and cheese.
  7. Bake at 325 degrees F for 40 minutes.

From the kitchen of Linda Ann Jolly - Arizona.

From the Family Recipes Collection of Linda Ann Jolly and Lisa Marie Stephens.


Maricopa, Arizona

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