Pasticcio Casserole (Omac) |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
A super easy casserole dish that can be made up ahead of time and frozen for when company is coming - or - make up one dish for dinner and have another ready for the freezer Ingredients:
3 cups macaroni, cooked (1-1/2 cup raw) |
2 eggs, lightly beaten |
1/3 cup parmesan cheese, grated |
1 1/2 lbs ground beef |
2 cups mushrooms, sliced |
1 cup onion, chopped |
14 ounces tomato sauce |
1 teaspoon garlic powder |
1 teaspoon oregano |
1 teaspoon basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon cinnamon |
1/3 cup butter |
1/3 cup flour |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
3 cups milk |
2 eggs, lightly beaten |
1/3 cup parmesan cheese, grated |
Directions:
1. Botton Layer: Combine macaroni, eggs and cheese. Spread over bottom of greased 13 x 9 ~ or ~ two 8 x 8 casserole dishes. Set aside.
2. Filling: In a large skillet, cook beef, mushrooms and onion until tender and browned. Drain fat. Stir in tomato sauce and seasonings. Simmer, uncovered while preparing topping.
3. Top Layer: In a large saucepan, melt butter. Stir in flour, salt and nutmeg. Add milk; cook and stir until thickened and bubbly. Add a bit of the milk mixture to the eggs, stir quickly, then return to the saucepan. Cook over low heat for 1 minute longer.
4. To assemble: Spread meat filling over macaroni. Spread top layer over the filling. Sprinkle with parmesan cheese.
5. Preheat oven to 350. Cook the casserole for 35 - 40 minutes or until heated through.
|
|