GREEK CASSEROLE WITH GROUND MEAT
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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.
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.
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
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.
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
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