GREEK CASSEROLE WITH MACARONI RECIPES

Name: Greek Macaroni & Hamburger Casserole (Makaronia Phournista)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10 serving(s)
Ingredients: 3 quarts water (12 cups); 1/2 tablespoon salt; 1 tablespoon olive oil; 1 lb elbow macaroni (I use Barilla PLUS) or 1 lb shell macaroni (I use Barilla PLUS); 4 tablespoons butter; 1 (12 ounce) can seasoned tomato paste; 1/2 teaspoon sugar; 1/2 tablespoon salt; 1/2 teaspoon ground cinnamon; 1 teaspoon oregano; 1/2 tablespoon grated orange rind; 1/2 cup fresh orange juice (juice of 1 orange); 3 -4 bay leaves; 1/2 teaspoon ground cloves; 2 1/2 cups warm water; 2 tablespoons olive oil; 1 lb ground beef; 1 teaspoon salt (or to taste); 1/2 teaspoon pepper (or to taste); 3/4 cup onion, finely chopped; 4 -5 garlic cloves, finely chopped; 1 cup red wine (I like Marsala wine); 8 ounces kefalotiri (or to taste) or 8 ounces gruyere, grated (or to taste); 4 -5 ounces kasseri cheese (to cover top) or 4 -5 ounces cheddar cheese, sliced tissue thin (to cover top)

GREEK MACARONI & HAMBURGER CASSEROLE (MAKARONIA PHOURNISTA ...

Greek Macaroni & Hamburger Casserole (Makaronia Phournista ... image

Make and share this Greek Macaroni & Hamburger Casserole (Makaronia Phournista) recipe from Food.com.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 10 serving(s)

Number Of Ingredients 24

Ingredients

3 quarts water (12 cups)
1/2 tablespoon salt
1 tablespoon olive oil
1 lb elbow macaroni (I use Barilla PLUS) or 1 lb shell macaroni (I use Barilla PLUS)
4 tablespoons butter
1 (12 ounce) can seasoned tomato paste
1/2 teaspoon sugar
1/2 tablespoon salt
1/2 teaspoon ground cinnamon
1 teaspoon oregano
1/2 tablespoon grated orange rind
1/2 cup fresh orange juice (juice of 1 orange)
3 -4 bay leaves
1/2 teaspoon ground cloves
2 1/2 cups warm water
2 tablespoons olive oil
1 lb ground beef
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
3/4 cup onion, finely chopped
4 -5 garlic cloves, finely chopped
1 cup red wine (I like Marsala wine)
8 ounces kefalotiri (or to taste) or 8 ounces gruyere, grated (or to taste)
4 -5 ounces kasseri cheese (to cover top) or 4 -5 ounces cheddar cheese, sliced tissue thin (to cover top)

Steps:

Preheat oven to 350°F.
Put water, salt, olive oil and in a large pot and bring to a boil.
Add macaroni, cook until well done (9-10 minutes), and drain.
Melt butter in sauce pan, add tomato paste, stir and mix well.
Add sugar, salt, cinnamon, oregano, orange rind, orange juice, bay leaves, and cloves, and stir well.
Continue stirring while slowly adding warm water.
Cover and simmer until only 2/3 of the liquid remains.
Season beef with salt and pepper, and sauté in olive oil until meat is dry, breaking up meat while browning, so it will not be lumpy when done (8-10 minutes).
Add onions and garlic and continue to sauté until onion is yellow (3-5 minutes).
Pour wine over this mixture, stir well, cover tightly, and set aside.
When only 2/3 of the liquid remains in the tomato sauce, add the ground beef mixture.
Continue to simmer covered until sauce is thickened.
Keep hot.
Put layers in a baking pan in the following order: (1) macaroni (2) meat sauce (3) kephalotiri cheese.
Keep layering until everything is used up, with the last layer being the meat/tomato sauce.
Cover the top layer with a single layer of kaseri cheese.
Bake until the Kasseri is melted (2-3 minutes).
Serve hot.

Nutrition Facts : Calories 405.9, FatContent 16.4, SaturatedFatContent 6.3, CholesterolContent 43.1, SodiumContent 1274.9, CarbohydrateContent 44.6, FiberContent 3.4, SugarContent 6.9, ProteinContent 16.2

GREEK PASTA AND BEEF RECIPE: HOW TO MAKE IT

Greek Pasta and Beef Recipe: How to Make It image

This delightfully different casserole gives everyday macaroni and cheese an international flavor. A co-worker who's a pro at Greek cooking shared the recipe years ago. It brings raves whenever I serve it. —Dorothy Bateman, Carver, Massachusetts

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 19

Ingredients

1 package (16 ounces) elbow macaroni
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 cup grated Parmesan cheese
SAUCE:
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 cups 2% milk
2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese

Steps:

Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. , Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside. , For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese. , In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 330 calories, FatContent 13g fat (6g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 467mg sodium, CarbohydrateContent 35g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

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