A delicious twist on the classic American macaroni and cheese, this Greek Beef and Pasta Casserole will delight your entire family.

1 pound ground beef
1 large onion, chopped
3 cloves garlic, minced
1 8-ounce can tomato sauce
1/2 cup beef broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1 pound small pasta shells, bowtie pasta or elbow macaroni
1 egg, slightly beaten
1 cup Parmesan cheese, grated
1/4 cup butter
1/4 cup flour
3 cups milk
2 eggs, lightly beaten

Place beef, onion and garlic in a skillet and cook over medium heat; drain. Stir tomato sauce, broth, salt, pepper, nutmeg and 1/2 teaspoon of the cinnamon into the drained beef. Cover and simmer gently for 15 minutes, stirring occasionally.

In a bowl, combine the pasta, egg and 1/2 cup of Parmesan cheese. In a large saucepan, you’re going to make the gravy. Begin with a roux as by melting the butter over medium heat. Stirring constantly, add the flour and cinnamon, blending until smooth. Slowly add the milk. Continue cooking over medium heat, stirring constantly, for approximately 2 – 3 minutes or until the roux is slightly thickened. Remove from heat and allow to cool slightly.

Temper the eggs by whisking in a small amount of the warm gravy. Add the tempered eggs to the pan of gravy, whisking continuously to avoid cooking the eggs before they’re incorporated with the gravy. Cook for 2 – 3 minutes, stirring constantly. Remove from the heat and stir in the remainder of the cheese.

Spread half of the pasta mixture in a greased 3-quart shallow casserole dish. Top with the beef mixture and add the remainder of the pasta mixture. Pour the sauce over the top.

Bake, uncovered, at 350° for 45 – 50 minutes. Allow to rest for 5 – 10 minutes before serving.

Yield: 10 servings.
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Tender, tasty and easy on the budget, this chicken casserole dish is as pretty as it is satisfying!

2-1/2 pound fryer
4 tablespoons of butter
1/2 teaspoon oregano
1/2 teaspoon granulated garlic
1/2 teaspoon slat
2 tablespoons butter
1/2 medium onion, chopped
1 tablespoon chopped smoked ham
3 chicken livers, chopped
2 potatoes, cut *Parisienne
1/4 cup mushroom buttons
1/4 cup sauterne
White pepper
Salt
1/2 cup tender young peas
1/4 cup chopped parsley

Preheat oven to 350° Rinse and dry the chicken. Rub with 4 tablespoons of butter and bake for 45 minutes, until chicken is brown. Season with oregano, garlic and salt. Remove from oven, set the chicken on a platter to cool a bit. Strain the drippings.

Braise butter, onion, ham and liver in a pan with 2 tablespoons of butter. Add strained drippings. When the onion is brown, remove from stove.

Cut the chicken into quarters, removing the breast and thigh bones, and place in a clay casserole. Add *Parisienne potatoes, mushrooms, 2 tablespoons of sauterne; season with salt and pepper; pour braised sauce over the top. Bake at 350° for 30 minutes.

To serve, sprinkle remaining sauterne over the chicken and garnish with the peas and parsley.

Tip: Parisienne potatoes are created by using a melon baller to scoop the potatoes into rounds. You’ll get 6 – 8 rounds per large potatoes. Scooping raw potatoes is a little difficult, but the result is a very pretty dish. If you’re not inclined to scoop the potatoes with a melon baller, cutting them into ¾ inch cubes works perfectly.

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