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Name: Greek Spaghetti Casserole
Prep time: 30 min
Total time: 2 h
Yield: 4
Cuisine: Greek
Ingredients: 1 tablespoon butter; 500 g minced beef; 2 large onions finely chopped; 140g can tomato paste; 2 cups water; 1/2 teaspoon mixed herbs; Salt and pepper; 375 g spaghetti; 60 g grated parmesan cheese; 2 eggs; 1/2 cup plain flour; 3 cups milk; 60 g butter extra; 1/4 teaspoon nutmeg

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INGREDIENTS

1 tablespoon butter
500 g minced beef
2 large onions ; finely chopped
140g can tomato paste
2 cups water
1/2 teaspoon mixed herbs
Salt and pepper
375 g spaghetti
60 g grated parmesan cheese
2 eggs
1/2 cup plain flour
3 cups milk
60 g butter ; extra
1/4 teaspoon nutmeg

Servings

INSTRUCTIONS

Heat butter in pan, add meat and onions, cook quickly until meat is dark, golden brown. Break up the meat well with a spatula while cooking. Add tomato paste, water, mixed herbs, salt and pepper and stir until combined. Bring to boil, reduce heat and simmer covered for 45 minutes or until meat is very tender.

Cook spaghetti as per packet instructions. When cooked, place spaghetti in bowl, add extra butter and toss spaghetti until butter is melted. Place half the spaghetti in large well greased ovenproof dish and sprinkle half the parmesan cheese over spaghetti. Spoon meat mixture over top and cover with remaining spaghetti.

Place sifted flour and eggs in saucepan, stir until flour is free of lumps, gradually add milk, mix until combined. Stir over low heat until sauce boils. Season with salt and pepper, add nutmeg, reduce heat and simmer uncovered for 3 minutes. Pour sauce over spaghetti and sprinkle with remaining parmesan cheese.

Bake in moderate oven for 40 minutes or until golden brown on top and heated through.

NOTES

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Greek Spaghetti Casserole

1 tablespoon butter 
500 g minced beef 
2 large onions  finely chopped
140g can tomato paste 
2 cups water 
1/2 teaspoon mixed herbs 
  Salt and pepper 
375 g spaghetti 
60 g grated parmesan cheese 
2  eggs 
1/2 cup plain flour 
3 cups milk 
60 g butter  extra
1/4 teaspoon nutmeg

Heat butter in pan, add meat and onions, cook quickly until meat is dark, golden brown.  Break up the meat well with a spatula while cooking.  Add tomato paste, water, mixed herbs, salt and pepper and stir until combined.  Bring to boil, reduce heat and simmer covered for 45 minutes or until meat is very tender.

Cook spaghetti as per packet instructions.  When cooked, place spaghetti in bowl, add extra butter and toss spaghetti until butter is melted.  Place half the spaghetti in large well greased ovenproof dish and sprinkle half the parmesan cheese over spaghetti.  Spoon meat mixture over top and cover with remaining spaghetti.

Place sifted flour and eggs in saucepan, stir until flour is free of lumps, gradually add milk, mix until combined.  Stir over low heat until sauce boils.  Season with salt and pepper, add nutmeg, reduce heat and simmer uncovered for 3 minutes.  Pour sauce over spaghetti and sprinkle with remaining parmesan cheese.

Bake in moderate oven for 40 minutes or until golden brown on top and heated through.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (734g)
Recipe Makes: 4 Servings

Calories: 1100
Calories from Fat: 438 (40%)

Amt Per Serving		% DV

	Total Fat 48.7g	65 %
	Saturated Fat 24.4g	122 %
	Monounsaturated Fat 16g
	Polyunsanturated Fat 2.8g
Cholesterol 235.4mg		72 %
Sodium 571.9mg		20 %
Potassium 1449mg		38 %
Total Carbohydrate 107.8g		32 %
	Dietary Fiber 7g	28 %
	Sugars, other 100.7g
Protein 56.8g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1100

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