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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 6 |
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I received this recipe one of the many times I enjoyed the Greek Festival at the Annunciation Greek Orthodox Church in Norfolk, Virginia. Ingredients:
2 lbs lean ground beef |
2 medium onions, chopped |
1/4 cup butter (1 stick) |
1 (8 ounce) can tomato sauce |
3 ounces tomato paste |
1/2 teaspoon garlic powder |
1 lb elbow macaroni |
1 cup romano cheese, grated |
salt and pepper, to taste |
2 quarts milk |
7 tablespoons flour |
1/2 cup romano cheese |
1/4 cup butter |
6 eggs, well beaten |
Directions:
1. In skillet, saute onion in butter.
2. Add ground beef and brown.
3. Add tomato sauce, tomato paste and seasonings and simmer for 1 hour.
4. While meat is simmering, cook macaroni noodles for 10 minutes; drain.
5. Add 1 cup grated cheese and mix well.
6. For cream sauce:.
7. Dissolve flour in 1 cup cold milk.
8. Heat remaining milk with butter and add flour-milk mixture.
9. Cook until thick, stirring constantly.
10. Remove from heat, add well beaten eggs gradually, stirring well.
11. Return to heat and cook for 3 minutes longer; add grated cheese.
12. Remove from heat.
13. In a large bowl take 1/4 of the cream mixture and mix with macaroni.
14. Add meat sauce and mix all together. (Mixture will be juicy).
15. Pour into a 10 X 15 inch buttered pan.
16. Top with remaining cream sauce.
17. Bake 350 for 1 hour, or until nicely browned.
18. Cut into squares.
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