Greek Casserole With Ground Meat Food

GREEK PASTA BAKE

Steps:

• In a large skillet, cook beef and lamb over medium heat until no longer pink; drain. Stir in the onion, garlic, oregano, basil, salt, pepper and thyme. Add the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer., Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture. , Transfer to a greased 2-qt. baking dish. Sprinkle with feta cheese. Cover and bake at 325° for 45 minutes. Uncover; bake 15 minutes longer or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,

GREEK SOUZOUKAKLIA

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
• Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

GREEK HAMBURGERS

Steps:

• Mix ground beef, feta cheese, goat cheese, 2 tablespoons lemon juice, olive oil, oregano, and garlic together in a large bowl using your hands. Form meat into 4 patties.
• Stir Greek yogurt, cucumber, and 3 tablespoons lemon juice together in a bowl.
• Heat a frying pan over medium heat for about 2 minutes; cook burgers to desired degree of doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve with yogurt sauce.

GREEK PASTITSIO RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 1/2" x 13" baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. Set aside for now.
• Make the meat sauce. In a large pan or skillet like this one, heat olive oil over medium-high heat until shimmering but not smoking. Saute onions until just golden, then add lean beef and garlic. Season with salt. Cook until meat is fully browned, tossing regularly and breaking up the meat with your wooden spoon (about 8 to 10 minutes). Carefully drain any excess liquid and return pan to heat. Add wine, crushed tomato, bay leaves, spices and pinch of sugar. Mix to combine. Bring to a boil for 5 minutes, then lower heat and let simmer for 10 to 15 minutes or so. Taste and adjust salt to your liking.
• While the meat sauce is cooking, prepare the bechamel. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add nutmeg.
• In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs in a small bowl. Then return all to the pan with the remaining bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce).
• Assemble the pastitsio. Top the cooked pasta with the meat sauce; smooth with a wooden spoon to fully cover the pasta. Now top the meat sauce with the bechamel topping. Again, smooth with your wooden spoon to cover the meat sauce evenly.
• Bake the pastitsio in 350 degrees F heated-oven for 1 hour until golden brown. Remove from heat and set aside for 10 minutes before serving. Cut into square pieces and serve.

MOUSSAKA: EGGPLANT CASSEROLE

Steps:

• Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
• Turn the broiler of your oven on.
• Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
• Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
• Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
• Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
• Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
• Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
• Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
• Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

GREEK CASSEROLE WITH GROUND MEAT

Steps:

• Rinse eggplant, cut off ends and cut into about 0.5 cm (approximately 1/4-inch) thick slices. Sprinkle each with a little salt and leave for about 15 minutes to draw out water. Then pat dry. Heat 1-2 tablespoons oil in a hot pan fry the eggplant slices in portions until golden brown on both sides, 3-4 minutes. Drain on paper towels.
• For the meat sauce, peel the onion and chop finely. Scald the tomatoes, rinse in cold water, peel, quarter, core and dice finely. Cook the onions in 1-2 tablespoons oil until translucent and mix in the ground meat. Cook until meat is crumbly and the liquid evaporates. Deglaze with wine and add tomatoes. Season with salt, sugar, pepper, cinnamon and oregano and simmer about 10 minutes until the liquid is again almost completely evaporated. Then take the pan from the heat and allow the meat to cool. Mix with half of the grated cheese, 1 egg and breadcrumbs.
• Melt butter in a pan and stir in the flour. Cook briefly while stirring (do not brown) and pour in the milk gradually. Bring to a boil and cook until thickened while stirring, about 5 minutes. Remove from the heat and let cool slightly. Whisk the remaining cheese with the remaining egg and stir the mixture into the sauce. Season with salt, pepper, nutmeg and lemon juice.
• Preheat the oven to 180°C (approximately 350°F) convection.
• Brush a baking dish with butter and line the bottom half with the eggplant. Top with ground beef filling over it and it spread the remaining eggplant slices on top. As a final layer, pour the béchamel sauce over and bake until golden brown, about 1 hour. If the crust is too dark, cover the dish with aluminum foil.

GREEK-STYLE CASSEROLE

Steps:

• Heat oil over medium-high heat in a large skillet. Add the eggplant, potatoes, cumin, oregano, and cinnamon. Salt and pepper to taste. Sauté for about 3 minutes. Remove from skillet. Sauté the onion and ground beef in the same skillet over medium-high heat until meat is no longer pink. Add tomatoes, chick peas, and the reserved eggplant mixture. Reduce heat to low, cover and simmer 15 minutes or until potatoes are tender. Garnish with grated cheese just before serving. Serve with a green salad. VARIATION: For a gourmet version, transfer the casserole to a gratin dish. Top with thick béchamel cheese sauce and broil. Opa! CHEF'S TIP: If you can't find Indian eggplant, you can use another eggplant variety.

GREEK EGGPLANT CASSEROLE WITH GROUND LAMB (MOUSSAKA)

Steps:

• Rinse the eggplant, cut off the ends, cut into slices, sprinkle with salt and let sit. After 1/2 hour, pat dry with paper towels. Fry the eggplant slices in hot oil until golden. Remove and drain on paper towels. Peel the onions, chop finely and saute in 2 tablespoons hot butter until translucent, then add the ground lamb and cook until crumbly. Season with salt, pepper and cinnamon. Blanch the tomatoes for a few seconds in boiling water, peel, quarter, core and chop. Add the chopped tomatoes, tomato paste, parsley, wine and sugar to the ground lamb. Mix everything thoroughly and simmer for 10-15 minutes.
• Preheat the oven to 180°C (approximately 350°F).
• Grease a baking dish with olive oil. In the bottom of the dish, arrange a layer of eggplant, top with the meat, sprinkle with oregano and cover with another layer of eggplant.
• Heat the remaining butter in a saucepan until foamy, stir in the flour and sauté briefly. Stir in the milk, bring to a boil and let thicken gradually. Season with salt and pepper and simmer for 5 minutes, stirring occasionally.
• Beat the eggs and stir into the heated (not boiling) béchamel. Stir in half of the feta cheese and season with salt. Pour the sauce over the layers of eggplant and meat, sprinkle the remaining feta cheese on top and bake in the preheated oven for 45-50 minutes. Remove and serve immediately.

BEEF AND POTATO CASSEROLE (GREEK MOUSSAKA)

Steps:

• Preheat oven to 375˚F. Coat a 9-by-13-inch baking dish with canola oil.
• Heat 1 tablespoon oil in a large skillet over medium heat.
• Add onion and cook, stirring occasionally for 4-5 minutes, or until slightly translucent and soft. Add garlic and cook for 30 seconds, stirring occasionally until fragrant.
• Add ground beef and paprika to taste. Continue cooking until beef is no longer pink, breaking up large pieces with a wooden spoon. Drain away excess fat. Set aside.
• In a small saucepan over medium heat, warm the milk for the sauce until it is just bubbling on the edges, about 3-4 minutes. Keep warm over low heat.
• Heat butter for the sauce in a medium saucepan over medium heat until melted and foaming. Add flour and whisk constantly for about 1 minute, until the roux is golden brown in color.
• Gradually whisk in the warm milk. Bring to a boil, whisking until smooth and there are no more lumps, and then reduce to a simmer.
• Continue to cook for about 5 minutes, whisking frequently, until mixture thickens and attains a pudding-like consistency. Stir in salt and remove from heat.
• Whisk in farmer's cheese and half of the Parmesan cheese.
• Set aside for 10 minutes to let the cheese melt. Vigorously whisk in egg yolks until combined and mixture takes on a golden yellow color. Set aside.
• Cover the bottom of the prepared dish with a single layer of potatoes so they are overlapping slightly. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Spoon beef mixture evenly over the potatoes.
• Cover with the rest of the potatoes and sprinkle with the remaining salt and pepper.
• Top with sauce and smooth surface with a spoon. Sprinkle with remaining Parmesan.
• Cover the baking dish with parchment paper or aluminum foil. Bake for 45 minutes. Remove the cover and continue cooking for 25-30 minutes, until golden brown on top.
• Remove from the oven and let rest for 10 minutes before cutting into pieces and serving.

MOUSSAKA - GREEK CASSEROLE

Steps:

• Potatoes:.
• Preheat oven to 375 degrees F.
• Toss the potatoes with the olive oil in a large bowl.
• Put them in a single layer on a baking sheet and season to taste.
• Roast until soft and starting to brown, about 35 minutes.
• Béchamel Sauce:.
• In a medium saucepan melt the butter over medium heat.
• Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
• Gradually whisk in the hot milk.
• Continue whisking for about 6 to 8 minutes until it thickens.
• Season with salt, pepper and nutmeg.
• Put the eggs in a large bowl.
• Whisk the béchamel sauce into the eggs.
• Continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle).
• Cover bowl with plastic wrap.
• Make sure to place wrap directly on the surface of the sauce so a skin does not form.
• Set aside.
• Lamb:.
• Heat oil in a large, heavy-bottomed pot over medium-high heat.
• Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
• Add onion and garlic and sauté until tender, about 6 minutes.
• Add wine, cayenne pepper, and oregano and cook 2 minutes.
• Stir in cinnamon, tomatoes, tomato paste and nutmeg.
• Reduce heat to medium.
• Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
• Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.
• Brush the eggplant slices with oil and season with salt and pepper.
• Grill until cooked through and golden, about 2 minutes per side.
• Set aside.
• To Assemble:.
• Preheat oven to 400 degrees F.
• Coat a 14x10x2-inch glass baking dish with oil.
• Arrange potatoes in bottom of dish.
• Arrange half of eggplant slices over potatoes.
• Pour half of lamb sauce over.
• Arrange another layer of eggplant slices on top.
• Pour remaining sauce over.
• Pour béchamel sauce over moussaka, covering completely.
• Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
• Transfer baking dish to rack and let rest 20 minutes before slicing.

GREEK CASSEROLE

Steps:

• Preheat oven to 400°F.
• Brown beef and onions in butter.
• Slowly, add tomato paste, wine, spices and diced tomatoes.
• Simmer 10 minutes; let cool.
• Mix in the egg and fine bread crumbs.
• Mix together parmesan and romano cheeses; set aside.
• Butter a large casserole dish. Cover the bottom with coarse bread crumbs.
• Layer half the macaroni on top of the bread crumbs and cover with 1/4 cup of the cheese mixture.
• Top this layer with the beef mixture.
• Top with half of the remaining cheese mixture then layer the remaining macaroni.
• Top with tomato sauce and remaining cheese mixture.
• Top it all with remaining bread crumbs.
• Pour melted butter evenly over all.
• Bake 30 minutes in 400F degree oven.

GREEK POTATO CASSEROLE

Steps:

• Place chicken in a large resealable plastic bag.
• Whisk the remaining marinade ingredients together in a small bowl and pour into the bag with the chicken. Seal and refrigerate to marinate for at least an hour, up to overnight.
• Heat a large skillet over medium-high heat and place the marinated chicken pieces in the pan. (Discard marinade.) Cook until browned on each side and chicken is fully cooked through. Transfer to a cutting board and shred with two forks. Set aside.
• Preheat oven to 375 degrees F.
• Toss the potatoes, olive oil, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated.
• Add the olives, tomatoes, feta and shredded chicken to the bowl and gently toss to combine. Transfer the mixture to a 9 x 9-inch or similar-sized baking dish. Cover with foil.
• Bake for 40 minutes. Remove the foil, increase the temperature to 400 degrees F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges.
• Remove from oven, top with chopped spinach and serve.

ISLAND PASTICIO (GREEK NOODLE CASSEROLE WITH GROUND MEAT)

Steps:

• Prepare the pasta in salted water as indicated in the product descriptions. Drain it well and keep warm.
• In the meanwhile prepare the meat sauce:.
• Fry the onion in the oil until golden.
• Add garlic and meat. Cook for 5-8 Minutes until done.
• Switch off the heat.
• Add all the other ingredients one after the other as indicated in the ingredients list.
• If necessary adjust the salt.
• Mix milk with water in bowl.
• For the bechamel melt margarine and add the flour.
• Reduce heat when the flour changes color and add the milk/water mix at once. Stir it quickly until it thickens. Switch off the heat source.
• Add all the remaining ingredients and adjust the salt.
• Prepare your baking mold with some olive oil.
• Put 2/3 of the pasta on the bottom of the mold (at least a 4 liter casserole!).
• Add the meat sauce, followed by the remaining pasta and top with the bechamel sauce. Don't stir!
• Bake 40 Minutes at 180°C or until the top is golden (heat and timing are basing it on convection oven).

GREEK PASTA AND BEEF

Steps:

• Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. , Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside. , For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese. , In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.

MY BIG FAT GREEK EGGPLANT CASSEROLE

Steps:

• PREPARE EGGPLANT: Cut off the stem sections of 2 large fresh eggplants. Peel eggplant using a sharp vegetable peeler. Cut eggplants lengthwise in even 1/8" thick slices. Pour 1/4-1/3 cup extra virgin olive oil into a large microwave-safe bowl. Mash 2 garlic cloves using a garlic press and add to oil. Add 1/4 teaspoon fine sea salt and 1/4 teaspoon fresh ground black pepper. Stir. Heat mixture in microwave about 30-45 seconds on high. Rub or brush the sliced eggplant with the oil mixture until lightly coated. Wipe the bowl clean with a paper towel and set aside. Arrange seasoned eggplant single-layer onto a flat-ridged or press-type grill on medium-high heat. When the eggplant has dark grill marks, turn and grill other side the same (skip turning eggplant if using a press-type grill). Allow eggplant to "sweat" until needed. Sprinkle, then pat, finished eggplant slices liberally using 1/2 cup powdered parmesan cheese.
• IN a large food processor, chop 1 large onion, 1 medium bell pepper, one handful pitted kalamata olives, 1 handful flat leaf parsley leaves, and 8-12 garlic cloves.
• HEAT 2 tablespoons extra virgin olive oil in a large saucepan over medium heat; ADD the above chopped vegetables, 1 1/2 lbs lean ground beef, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper; SAUTE until meat is browned and vegetables have softened.
• ADD 1 (14 ounce) can diced tomatoes, 3/4 cup dry greek red wine, 1 (6 ounce) can tomato paste, 2 tablespoons red wine vinegar, 2 teaspoons greek honey, 1 1/4 teaspoons crushed dried oregano, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg, 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract, 1/4 teaspoon fresh grated lemon zest, 1/4 teaspoon crushed dried mint, 1/4 teaspoon fresh ground white pepper, 1 pinch crushed red pepper flakes, and 3 tablespoons grated parmesan cheese; STIR well; COVER; REDUCE heat; SIMMER for 45 minutes or longer (sauce will be thick); RE-SEASON sauce to taste with fine sea salt if needed (leave sauce just slightly under-salted since sauce will concentrate while baking).
• INTO the previously wiped large bowl, separate 4 large eggs, retaining the yolks in bowl (refrigerate egg whites sealed, for another use while fresh);.
• WHISK in 4 cups whole milk until smooth; ADD 2 teaspoons extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 level teaspoon fine sea salt, 1/2 teaspoon fresh ground white pepper, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon garlic powder, and 1 pinch cayenne pepper; WHISK again until blended; SET aside.
• MELT 1/2 cup salted butter over medium heat; ADD 1/2 cup all-purpose flour and cook for just one minute; POUR milk and egg mixture all at once into roux while whisking constantly; CONTINUE whisking often until sauce thickens up and begins to bubble; REMOVE from heat; WHISK in 3/4 cup powdered parmesan cheese until smooth and glossy; COVER loosely with plastic wrap; BLEND 1/2 cup of the BECHAMEL into the fully-simmered SAUCE.
• PREHEAT oven to 350 F; OIL a 2-3 quart casserole dish with olive oil; SPREAD 1/2 (one half) of the EGGPLANT single-layer in bottom of baking dish; POUR the entire SAUCE mixture over top then smooth; ADD the remaining EGGPLANT over the SAUCE; POUR all of the BECHAMEL sauce over the eggplant; SMOOTH bechamel sauce. NOTE: YOU CAN SPRINKLE THE TOP OF CASSEROLE NOW LIGHTLY WITH GRATED PARMESAN CHEESE (PLUS MINCED FRESH PARSLEY IF DESIRED) OR YOU CAN GARNISH WHILE STILL HOT, JUST AFTER BAKING.
• BAKE for 1 hour; ALLOW to rest 20 minutes before slicing.
• SERVE and enjoy!

GROUND BEEF GREEK CASSEROLE

Steps:

• In a large skillet add the beef,onion and garlic until meat is browned and onion is tender.Drain off the fat.Add the tomatoes,1/4 teaspoon salt,pepper and cinnamon.Simmer for 15 minutes.Stir in 1/4 cup of the cheese and macaroni.
• In a 12x8x2 glass casserole dish add the mixture and set aside.In a sauce pan or the skillet melt the butter,blend in the flour and remaining1/4 teaspoon salt.Stir in the milk and cook for about 5 minutes stirring all the time or until sauce is thick.Cool slightly.
• Beat the eggs one at a time.Stir in the remaining1/4 cup cheese and pour over the meat mixture. Place in a preheated oven at 375 and bake for 30-45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.

GREEK NOODLE CASSEROLE (PASTITSIO)

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
• Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
• For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
• Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.

GREEK CASSEROLE

Steps:

• First make the meat sauce. Heat the olive oil in a saucepan. Add the onion and garlic. Cook until softened without browning. Add the meat, tomato sauce, cinnamon, and some salt and white pepper to taste. Set aside.
• Melt the butter in another saucepan. Whisk in the flour. Cook for about 2 minutes. Slowly add the milk, whisking constantly. Cook, stirring until the mixture bubbles and thickens. Stir in the Parmesan cheese, a bit of salt if required, some white pepper and a grating of fresh nutmeg. Set aside and keep warm.
• Cook the macaroni in lightly salted boiling water until al dente according to the package directions. Drain well. Return to the pot. Stir in half of the butter and then, using a wooden spoon and working quickly, briskly stir in the beaten egg. (It should not cook if you do it quickly.)
• Preheat the oven to 190*C/375*F/ gas mark 5. Butter a shallow 1 litre/1 Qt baking dish.
• Layer as follows into the dish, 1/2 the macaroni, all of the meat sauce, 1/2 of the grated cheddar, the remaining macaroni, and the cream sauce. Shake a bit to allow the cream sauce to sink a bit. Sprinkle with the remaining cheddar cheese.
• Bake in the preheated oven for 45 to 50 minutes until golden brown and heated through. Serve hot.

GREEK PASTA CASSEROLE

Steps:

• In a large pot, brown ground beef until cooked through and juiced run clear.
• Add onion, garlic, oregano, basil, pepper and thyme. Cook over medium heat for two minutes.
• Add tomato sauce, diced tomatoes, lemon juice and sugar and stir in. Bring mixture to a boil and reduce heat and simmer uncovered for 15 minutes.
• Stir in pasta and ¾ cup feta cheese.
• Place in a 9x13 inch casserole dish and garnish with ¼ cup feta cheese.
• Bake at 350 degrees F for 20 minutes.