Pastitsio (Greek Casserole)


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This Greek casserole calls for both garlic and the sweet spice, cinnamon. Mix these two together and enjoy this mouth watering dish.

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  • 1/2 lb. ground beef
  • 1/2 C. chopped onion
  • 1/2 clove garlic, minced
  • 1 can (1 lb.) tomatoes, cut up
  • 3/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. cinnamon
  • 1/2 C. grated Parmesan cheese
  • 1 (8 oz.) pkg. elbow macaroni, cooked
  • 3 Tbs. margarine or butter
  • 1/3 C. flour
  • 2 1/4 C. milk
  • 3 eggs

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Preheat oven to 400 degrees. In a large skillet cook beef, onion and garlic until meat is browned and onion is tender, stirring occasionally. Add tomatoes, 1/2 tsp salt, the pepper and cinnamon, simmer 15 minutes. Stir in 1/4 C. cheese and the macaroni. Turn out into a 12" X 8" X 2" baking dish which has been lined with foil and set aside. In a medium saucepan, melt margarine, blend in flour and remaining 1/4 tsp. salt until smooth. Gradually stir in milk and cook and stir until sauce thickens, about 5 minutes; cool slightly. Remove from heat. Beat in eggs, one at a time. Stir in remaining 1/4 C. cheese and pour over the meat mixture. This layer is the custard layer, and puffs up nicely. Place in a preheated 400 degree oven; lower temperature to 375 degrees and bake 30 to 40 minutes or until top is golden and a knife inserted in the center comes out clean. Let rest 5 minutes before cutting.

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