Shortcut pastitsio

Yield: 4 Servings

Measure Ingredient
½ pounds Lean ground beef
½ cup Chopped onion
¼ cup Chopped parsley
1 teaspoon Salt
½ teaspoon Dried basil
⅛ teaspoon Pepper
\N pinch Ground cinnamon -- to taste
15 ounces Tomato sauce -- canned
1 cup Water
⅔ cup Elbow macaroni -- uncooked
½ cup Shredded cheddar cheese
\N \N Sauce--
4 teaspoons All-purpose flour
¼ teaspoon Dry mustard
2 tablespoons Margarine
1⅓ cup Milk
2 \N Eggs -- beaten

In a large (8-cup) pot, brown crumbled burger with onion. When onion is tender, stir in next 8 ingredients (parsley through macaroni).

Bring to boiling; cover. Reduce heat; cook until macaroni is tender, 15 minutes, stirring often. Adjust seasonings to taste. Stir in shredded sharp American cheese. Turn into a 1-½ quart casserole. In saucepan stir flour, mustard, and margarine. Stirring frequently, add the milk and cook over low heat till the sauce is thickened and bubbly. Beat the eggs in a pyrex or heat proof container. Stir some of the white sauce into the 2 beaten eggs. Stirring, return the eggs mixture to the sauce pan. Cook over low heat 2 minutes. Pour sauce over mixture in casserole.

Bake at 350F till top is set and golden, 30 to 35 minutes. Let stand 5 minutes before serving.

VARIATION ~ Cook and drain the pasta. Meanwhile, brown meat with onion. Add parsley through cinnamon. Add from 8 to 15 ounces of tomato sauce, for taste and consistency. Omit water or add to thin the sauce, if needed. Stir in the cheese. MICRO - in a micro-proof bowl or 4-cup pyrex measure, stir together the flour, mustard, margarine and milk. Micro-wave on high for two-minute intervals, stirring and turning, until thickened (6 minutes).

Pick up the original instructions at "Beat the eggs in a pyrex..." Recipe By : BH&G 1974, Oven-Meals p60

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