Creative Casserole Recipes >
| | Potato Moussaka
Meat Sauce;
2 tablespoons of butter or margarine
1 cup of chopped onion
1 pound of ground chuck or lamb
1 garlic clove, crushed
1/4 teaspoon of ground allspice
1/4 teaspoon of ground cinnamon
1 teaspoon of salt
two 8 ounce cans of tomato sauce
1/2 cup ( 1 stick) of butter or margarine
2 tablespoons of salad oil or olive oil
6 medium potatoes (2 pounds), peeled and sliced 1/4 inch thick
Yogurt Cream sauce:
2 tablespoons of butter or margarine
2 tablespoons of all purpose flour
1/2 teaspoon of salt
a dash of pepper
1 cup of milk
1 cup of yogurt
2 eggs
3 tablespoons of grated Parmesan cheese
2 tablespoons of dry bread crumbs
Ground cinnamon, optional
Make Meat sauce: In 2 tablespoons of hot butter in 3 1/2 quart Dutch oven, sauté onion, chuck and garlic, stirring, until brown - 10 minutes. Add allspice, 1/4 teaspoon cinnamon, 1 teaspoon salt and the tomato sauce; bring to boiling, stirring. Reduce heat; simmer, uncovered, 1/2 hour.
In hot butter and oil in large skillet, over medium heat, sauté sliced potatoes, turning, until lightly browned on both sides. Layer half, overlapping slices in bottom of 2 quart baking dish (12x7 1/2x2 inches).
Preheat oven to 350ºF.
Make Yogurt Cream: In medium saucepan, melt butter. remove from heat; stir in flour, salt and pepper. Add milk gradually. Bring to boiling, stirring, until mixture is thickened. Remove from heat. In small bowl, beat yogurt and eggs with wire whisk. Beat some hot cream sauce mixture into egg mixture; return to saucepan; mix well. Set aside.
To assemble casserole: Sprinkle potatoes with 2 tablespoons Parmesan cheese.
Stir bread crumbs into meat sauce; spoon evenly over potatoes; layer rest of potato slices, overlapping as before.
Pour cream sauce over all. Sprinkle top with rest of cheese. Bake 35 to 40 minutes, or until golden brown and top is set. If desired, sprinkle cinnamon in diagonal line. Makes 12 servings |
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