GREEK POTATO CASSEROLE
The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. -Cheryl Woodson, Liberty, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.
Nutrition Facts : Fat 13 g fat (9 g saturated fat), Cholesterol 29 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 24 g carbohydrate, Fiber 4 g fiber, Protein 9 g protein.
GREEK NOODLE CASSEROLE (PASTITSIO)
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
- Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
- For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
- Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.
GREEK CASSEROLE
I found this in an old international cookbook I have. The ground beef can be substitute for any other ground meat. Posting for ZWT4.
Provided by Alskann
Categories Greek
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F.
- Brown beef and onions in butter.
- Slowly, add tomato paste, wine, spices and diced tomatoes.
- Simmer 10 minutes; let cool.
- Mix in the egg and fine bread crumbs.
- Mix together parmesan and romano cheeses; set aside.
- Butter a large casserole dish. Cover the bottom with coarse bread crumbs.
- Layer half the macaroni on top of the bread crumbs and cover with 1/4 cup of the cheese mixture.
- Top this layer with the beef mixture.
- Top with half of the remaining cheese mixture then layer the remaining macaroni.
- Top with tomato sauce and remaining cheese mixture.
- Top it all with remaining bread crumbs.
- Pour melted butter evenly over all.
- Bake 30 minutes in 400F degree oven.
Nutrition Facts : Calories 1034.2, Fat 52.8, SaturatedFat 26.5, Cholesterol 215.9, Sodium 1523.1, Carbohydrate 81.7, Fiber 5, Sugar 7.1, Protein 52.7
GREEK EGG CASSEROLE
I came up with this when I was in the mood for a Greek omelet but wanted enough to feed a family without spending all evening in the kitchen. Make once and done! Perfect for those breakfast-for-dinner days.
Provided by Britt
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
- Melt butter in a medium skillet over medium heat. Add onions and cook, stirring occasionally, until soft, 5 to 7 minutes.
- Meanwhile, heat another pan over medium heat. Cook spinach until heated through, about 5 minutes. Drain.
- Whisk eggs, milk, salt, and pepper together in a large bowl until well combined and foamy. Add the onions, spinach, tomatoes, and feta cheese and stir to combine. Pour egg mixture into the prepared dish.
- Bake in the preheated oven until eggs are set, 30 to 35 minutes.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 12.9 g, Cholesterol 399 mg, Fat 17 g, Fiber 2 g, Protein 19.3 g, SaturatedFat 7.8 g, Sodium 1116.3 mg, Sugar 7.5 g
MOUSSAKA - GREEK CASSEROLE
This is my mom's recipe :-D Ground lamb is my choice but it's ok to substitute ground beef. I don't like potatoes in my moussaka so I leave them out all together, and it cuts down on overall time I have to spend in the kitchen. You can add them to your dish if you'd like, THEY ARE OPTIONAL, so I included them here. ------------------------------------------------------------------------------------------------ Check out the Moussaka potato debate here in the Greek Forum: http://www.recipezaar.com/bb/viewtopic.zsp?t=219564
Provided by ThatSouthernBelle
Categories Lamb/Sheep
Time 3h30m
Yield 12-14 serving(s)
Number Of Ingredients 25
Steps:
- Potatoes:.
- Preheat oven to 375 degrees F.
- Toss the potatoes with the olive oil in a large bowl.
- Put them in a single layer on a baking sheet and season to taste.
- Roast until soft and starting to brown, about 35 minutes.
- Béchamel Sauce:.
- In a medium saucepan melt the butter over medium heat.
- Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
- Gradually whisk in the hot milk.
- Continue whisking for about 6 to 8 minutes until it thickens.
- Season with salt, pepper and nutmeg.
- Put the eggs in a large bowl.
- Whisk the béchamel sauce into the eggs.
- Continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle).
- Cover bowl with plastic wrap.
- Make sure to place wrap directly on the surface of the sauce so a skin does not form.
- Set aside.
- Lamb:.
- Heat oil in a large, heavy-bottomed pot over medium-high heat.
- Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
- Add onion and garlic and sauté until tender, about 6 minutes.
- Add wine, cayenne pepper, and oregano and cook 2 minutes.
- Stir in cinnamon, tomatoes, tomato paste and nutmeg.
- Reduce heat to medium.
- Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
- Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.
- Brush the eggplant slices with oil and season with salt and pepper.
- Grill until cooked through and golden, about 2 minutes per side.
- Set aside.
- To Assemble:.
- Preheat oven to 400 degrees F.
- Coat a 14x10x2-inch glass baking dish with oil.
- Arrange potatoes in bottom of dish.
- Arrange half of eggplant slices over potatoes.
- Pour half of lamb sauce over.
- Arrange another layer of eggplant slices on top.
- Pour remaining sauce over.
- Pour béchamel sauce over moussaka, covering completely.
- Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
- Transfer baking dish to rack and let rest 20 minutes before slicing.
Nutrition Facts : Calories 501.6, Fat 31.3, SaturatedFat 13.6, Cholesterol 180, Sodium 427.1, Carbohydrate 36.5, Fiber 5.9, Sugar 9.4, Protein 19.5
CONTEST-WINNING GREEK PASTA BAKE
I've taken this hot dish to potlucks and it's received rave reviews. There's never a morsel left. Best of all, it's a simple, healthy and hearty supper made with ingredients that are easy to find. -Anne Taglienti, Kennett Square, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° until heated through and cheese is melted. If desired, sprinkle with oregano or basil. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 398 calories, Fat 10g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 832mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 9g fiber), Protein 34g protein. Diabetic Exchanges
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CRISPY GREEK CHICKEN CASSEROLE WITH CREAMY LEMON SAUCE
From mygreekdish.com
4.9/5 Total Time 1 hr 10 minsCategory MainCalories 459 per serving
- To prepare this Greek chicken casserole recipe, divide the chicken into 8 portions (leave the skin on), rinse and pat dry using a paper towel. Heat a large pan on medium high heat; add the olive oil and the chicken and sauté for 2-3 minutes on each side, until slightly coloured.
- Pour into the pan along with the rest of the ingredients, put the lid on and turn the heat up. As soon as it comes to a boil turn the heat down and simmer for 50-60 minutes, until the chicken is cooked through and the sauce thickens.
- Traditionally Greek chicken casserole is cooked without colouring, and looks more like boiled chicken. Personally I prefer it crispy. if you do too, after cooking the chicken, transfer into a hot pan and fry each side, just a little bit for that crispy skin flavour.
PASTITSIO RECIPE - GREEK LASAGNA | THE MEDITERRANEAN DISH
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4.9/5 (39)Calories 230 per servingCategory Entree or Side Dish
- Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 1/2" x 13" baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. Set aside for now.
- Make the meat sauce. In a large pan or skillet like this one, heat olive oil over medium-high heat until shimmering but not smoking. Saute onions until just golden, then add lean beef and garlic. Season with salt. Cook until meat is fully browned, tossing regularly and breaking up the meat with your wooden spoon (about 8 to 10 minutes). Carefully drain any excess liquid and return pan to heat. Add wine, crushed tomato, bay leaves, spices and pinch of sugar. Mix to combine. Bring to a boil for 5 minutes, then lower heat and let simmer for 10 to 15 minutes or so. Taste and adjust salt to your liking.
- While the meat sauce is cooking, prepare the bechamel. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add nutmeg.
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