Simple Greek Mousaka Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. ground beef or 1/2 lb. ground beef & 1/2 lb. ground lamb
1/2 cup onion, chopped
8 oz. can tomato sauce
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. frozen hash brown potatoes, thawed
Cream Sauce:
4 tbsp. butter
4 tbsp. flour
3/4 tsp. salt
3 cups milk
5 eggs, beaten
3/4 cup grated Parmesan cheese
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Directions: |
Directions:Brown the beef and onion in a skillet. Stir in tomato sauce, cinnamon, nutmeg, salt and pepper. Cook for 5 minutes; set aside. Cream Sauce: In a large saucepan, melt the butter. Stir in the flour and salt; cook for about 1 minute, stirring constantly. Slowly add in the milk, stirring until there are no lumps. Heat to a boil while continuously stirring. When it comes to a boil, add a little of the hot milk to the beaten eggs; blend well. Add the milk/egg mixture and Parmesan cheese into the saucepan of hot milk while stirring constantly until the cream mixture starts to thicken. Remove from heat. In a medium bowl, add the thawed hash browns and 1 cup of cream sauce. Add an additional 1/4 teaspoon salt (optional). Mix well; set aside. Butter a 9x9-inch pan. Spread half of the hash brown mixture evenly in the bottom. Top with beef mixture. Add the other half of potato mixture on top. Spread the remaining cream sauce evenly on top. Bake in a preheated 350º oven for 50 to 60 minutes or until top is golden. |
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Personal
Notes: |
Personal
Notes: When making traditional Greek Mousaka, you have to fry the eggplant and potato slices. It is very time consuming and usually very messy. I like this version because it is so much lighter and even though it does not contain any eggplant, you really cannot tell the difference. Everyone who tries this casserole, Greek or not, seems to really love it!
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