"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pastitsio (Macaroni and Meat Casserole) Recipe

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This recipe for Pastitsio (Macaroni and Meat Casserole), by , is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Love
Added: Friday, January 4, 2008


4 lbs ground chuck
1 medium onion, grated or two tbsp instant onion
2 tsp salt
1 tsp pepper
1 - 6-oz. can tomato paste
1 1/2 c. water

Brown meat and onion in a small amount of salad oi. Add remaining ingredients and simmer for 20 minutes. Set aside.

1/2 lb. butter (2 sticks)
1 1/2 c. flour
1 1/2 quarts milk
1 1/2 tsp salt

Melt butter in sauce pan, blend in flour and salt. Slowly add milk. Cook until thick and smooth, stirring contstantly. Remove from stove.

1 lb. elbow macaroni (medium size)
1 tsp. salt
2 quarts water
1/4 lb. butter (1 stick)
1 cup grate Romano Cheese

Cook macaroni in boiling salted water. Drain and rinse under running hot water. Melt butter and add with cheese to the macaroni. Mix well.

5 whole eggs
5 whole egg yolks
Beat eggs and yolks and add to four cups of the while sauce (milk and flour mixture). Add this to the macaroni.

Put 1/2 of the macaroni mixture into two large, greased casserole dishes. Top with meat mixture. Put remaining macaroni mixture over the meat, then top with the remaining white sauces. Bake at 400 for 45 minutes or until very hot and lightly browned on top. This may be made the day before and refrigerated, or it may be frozen. If frozen, defrost before baking. Serve with Greek Salad.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Linda made this once. It was a reflection of the times John and I went to the "Parthenon" greek restaurant in Chicago when John was in college. Ask Dad about the times of dancing around the tables at the restaurant....."OOPAH"!




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