GREEK CASSEROLE WITH GROUND MEAT
The Greek Casserole with Ground Meat recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 2h40m
Yield 6
Number Of Ingredients 20
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 CASSEROLE
I found this in an old international cookbook I have. The ground beef can be substitute for any other ground meat. Posting for ZWT4.
Provided by Alskann
Categories Greek
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1034.2, Fat 52.8, SaturatedFat 26.5, Cholesterol 215.9, Sodium 1523.1, Carbohydrate 81.7, Fiber 5, Sugar 7.1, Protein 52.7
GROUND BEEF GREEK CASSEROLE
Make and share this Ground Beef Greek Casserole recipe from Food.com.
Provided by Timothy H.
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 517.2, Fat 30.6, SaturatedFat 16.8, Cholesterol 193.9, Sodium 545.9, Carbohydrate 38.3, Fiber 2.5, Sugar 3.8, Protein 22.4
GREEK NOODLE CASSEROLE (PASTITSIO)
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
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.
MOUSSAKA - GREEK CASSEROLE
This is my mom's recipe :-D Ground lamb is my choice but it's ok to substitute ground beef. I don't like potatoes in my moussaka so I leave them out all together, and it cuts down on overall time I have to spend in the kitchen. You can add them to your dish if you'd like, THEY ARE OPTIONAL, so I included them here. ------------------------------------------------------------------------------------------------ Check out the Moussaka potato debate here in the Greek Forum: http://www.recipezaar.com/bb/viewtopic.zsp?t=219564
Provided by ThatSouthernBelle
Categories Lamb/Sheep
Time 3h30m
Yield 12-14 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 501.6, Fat 31.3, SaturatedFat 13.6, Cholesterol 180, Sodium 427.1, Carbohydrate 36.5, Fiber 5.9, Sugar 9.4, Protein 19.5
PASTITSIO
Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes.
Provided by Ben S.
Categories World Cuisine Recipes European Greek
Time 6h10m
Yield 15
Number Of Ingredients 21
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 3 minutes. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste. Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes. Remove from heat, adjust salt to taste, then refrigerate until cold. Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool. Mix the macaroni in 2 beaten eggs until well coated.
- Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter. Spread the meat mixture overtop, then finish with the remaining macaroni. Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter.
- Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended. Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg.
- Cover the pan with foil, and bake in the preheated oven for 15 minutes. Remove the foil, and bake until the top has turned golden brown, about 30 minutes. Remove from oven, and allow to stand for 15 minutes before serving.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 27.8 g, Cholesterol 179.8 mg, Fat 23 g, Fiber 1.9 g, Protein 27.5 g, SaturatedFat 11.4 g, Sodium 689.7 mg, Sugar 2.9 g
GREEK PASTA BAKE
My mom taught me to cook, and I love creating new recipes. I developed this casserole on a cold and snowy afternoon many years ago. Tangy lemon and herbs are complemented by the subtle sweetness of cinnamon. -Carol Stevens, Basye, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
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°.,
Nutrition Facts : Calories 316 calories, Fat 12g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 840mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.
GREEK PASTA AND BEEF
This delightfully different casserole gives everyday macaroni and cheese an international flavor. A co-worker who's a pro at Greek cooking shared the recipe years ago. It brings raves whenever I serve it. -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 330 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
ISLAND PASTICIO (GREEK NOODLE CASSEROLE WITH GROUND MEAT)
This tasty pasticio recipe is very popular in Greece. If you close your eyes and taste it, you'll travel and you will arrive in a taverna on a Greek Island.
Provided by Artandkitchen
Categories Macaroni And Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 25
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).
Nutrition Facts : Calories 814.9, Fat 35.8, SaturatedFat 10.8, Cholesterol 200.1, Sodium 606.2, Carbohydrate 74.6, Fiber 4.6, Sugar 5.2, Protein 33.6
GREEK EGG CASSEROLE
I came up with this when I was in the mood for a Greek omelet but wanted enough to feed a family without spending all evening in the kitchen. Make once and done! Perfect for those breakfast-for-dinner days.
Provided by Britt
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
- Melt butter in a medium skillet over medium heat. Add onions and cook, stirring occasionally, until soft, 5 to 7 minutes.
- Meanwhile, heat another pan over medium heat. Cook spinach until heated through, about 5 minutes. Drain.
- Whisk eggs, milk, salt, and pepper together in a large bowl until well combined and foamy. Add the onions, spinach, tomatoes, and feta cheese and stir to combine. Pour egg mixture into the prepared dish.
- Bake in the preheated oven until eggs are set, 30 to 35 minutes.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 12.9 g, Cholesterol 399 mg, Fat 17 g, Fiber 2 g, Protein 19.3 g, SaturatedFat 7.8 g, Sodium 1116.3 mg, Sugar 7.5 g
GREEK BREAKFAST CASSEROLE
This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! -Lauri Knox, Pine, Colorado
Provided by Taste of Home
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage, green pepper and shallot over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain. Transfer mixture to an 8-in. square baking dish coated with cooking spray. Top with artichokes, broccoli and sun-dried tomatoes., In a large bowl, whisk eggs, egg whites, milk and seasonings until blended; pour over top. Sprinkle with feta., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before serving. Freeze option: Cool baked 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 until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 179 calories, Fat 9g fat (3g saturated fat), Cholesterol 229mg cholesterol, Sodium 435mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
MY BIG FAT GREEK EGGPLANT CASSEROLE
My recipe for Moussaka, the classic Greek meat-and-eggplant dish, takes a bit of work but is so worth it (my photo doesn't do it justice, since it was sliced cold the day after, then photographed!). This can prepared with all ground beef, or a ground beef/lamb blend. Recipe may be halved and baked in slightly less time in an 8 x 8 baking dish (remember to use exactly half of all listed ingredients!).
Provided by The Spice Guru
Categories One Dish Meal
Time 3h
Yield 12 serving(s)
Number Of Ingredients 44
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!
Nutrition Facts : Calories 439.8, Fat 29.1, SaturatedFat 12.5, Cholesterol 137.4, Sodium 892.8, Carbohydrate 21.2, Fiber 5, Sugar 10, Protein 22.4
GREEK BEEF CASSEROLE
A family favourite that freezes well
Provided by linzmilner
Time 2h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 140C 120C/fan Heat 1 tbsp oil in a pan and brown the meat in batches, transfer to casserole dish. Season te flour and srinkle over the meat toss so that the meat is coated, put in the oven uncovered whilst you cook the onions.
- Heat the remaining oil in the pan and cook the onions over a low heat until they're soft an turning golden.
- Add the garlic and cook for 2 minutes, add the vinegar and simmer stirring for a minute.
- Add the tomatoes and heat until simmering add the honey, cinnamon, cumin and bay leaf.
- Pour the wine into the pan and simmer for a minute, add to the meat with the stock. Cover and cook for 2 hrs
More about "greek casserole with ground meat recipes"
5 MOST POPULAR GREEK CASSEROLES - TASTEATLAS
From tasteatlas.com
7 GREEK GROUND BEEF RECIPES | ALLRECIPES
From allrecipes.com
WIN THIS CAST IRON CASSEROLE | ALLRECIPES
From allrecipes.com
MOUSSAKA (GREEK GROUND MEAT AND EGGPLANT CASSEROLE) RECIPE
From eatsmarter.com
GREEK CASSEROLE WITH GROUND MEAT - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GREEK GROUND BEEF AND BEAN CASSEROLE - BOSS KITCHEN
From bosskitchen.com
GREEK PASTA CASSEROLE - CHEF IN TRAINING
From chef-in-training.com
GREEK CASSEROLE - THE ENGLISH KITCHEN
From theenglishkitchen.co
PASTITSIO RECIPE - GREEK LASAGNA | THE MEDITERRANEAN DISH
From themediterraneandish.com
GREEK BEEF MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
10 BEST GREEK GROUND BEEF RECIPES | YUMMLY
From yummly.com
GREEK STYLE BEEF SKILLET | MCCORMICK
From mccormick.com
GREEK PASTA BAKE CASSEROLE RECIPE (INSPIRED BY PASTITSIO) - KITCHN
From thekitchn.com
14 MUST MAKE MEDITERRANEAN GROUND BEEF RECIPES - A CEDAR SPOON
From acedarspoon.com
PASTITSIO RECIPE | BON APPéTIT
From bonappetit.com
GREEK PASTA, BEEF AND CHEESE RECIPE - PILLSBURY.COM
From pillsbury.com
GREEK-STYLE LAMB CASSEROLE | CANADIAN LIVING
From canadianliving.com
GROUND BEEF GREEK CASSEROLE - RECIPES | COOKS.COM
From cooks.com
GREEK GROUND BEEF KEBABS: MEAL IN 60 MINUTES! - DIMITRAS DISHES
From dimitrasdishes.com
PASTITSIO (GREEK BEEF PASTA BAKE) | RECIPETIN EATS
From recipetineats.com
BEEF AND POTATO CASSEROLE RECIPE (GREEK MOUSSAKA) | FOODAL
From foodal.com
GREEK GROUND BEEF KABOB RECIPE - THERESCIPES.INFO
From therecipes.info
GREEK MOUSSAKA RECIPE: EGGPLANT CASSEROLE - THE MEDITERRANEAN …
From themediterraneandish.com
GREEK CASSEROLE W/ VEGETABLES & GROUND BEEF AKA MOUSSAKA : …
From reddit.com
GREEK GROUND BEEF CASSEROLE RECIPES - THERESCIPES.INFO
From therecipes.info
BEEF AND YOGURT CASSEROLE - 5 INGREDIENTS 15 MINUTES
From 5ingredients15minutes.com
PASTITSIO, ONE OF THE MOST FAMOUS GREEK RECIPES AND A GREAT …
From cookingnook.com
GREEK GROUND BEEF - THERESCIPES.INFO
From therecipes.info
10 BEST GREEK CHICKEN CASSEROLE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love