Real Recipes From Real Home Cooks ®

potato casserole with meat (patates moussaka)

(1 rating)
Recipe by
Sheryl VanderWagen
Coopersville, MI

Found this in my Greek cookbook and my family says this one is a keeper. Any time they ask for a repeat on a first try dish, I know it was a hit.

(1 rating)
yield 6 -8
prep time 50 Min
cook time 45 Min

Ingredients For potato casserole with meat (patates moussaka)

  • 1
    onion, diced
  • 2 clove
    garlic, chopped
  • 1 lb
    ground beef
  • 1 can
    tomatoes, diced (15 oz)
  • 1
    bay leaf
  • salt and pepper to taste
  • 1 Tbsp
  • 2 1/2 lb
    potatoes, peeled and sliced thin
  • 4 Tbsp
  • 6 Tbsp
  • 1 tsp
  • 1/4 tsp
  • 2 c
    milk, heated
  • 2
    eggs, beaten
  • Dash

How To Make potato casserole with meat (patates moussaka)

  • 1
    In a skillet, saute ground beef, onion and garlic until lightly brown. Drain off fat.
  • 2
    Add tomatoes, bay leaf, salt and pepper. Simmer for 30 minutes. Remove bay leaf.
  • 3
    Meanwhile, in another skillet, fry potato slices in oil until crisp/tender.
  • 4
    In a 9 x 13 greased baking dish, arrange half of the potatoes on the bottom, place the meat and tomato mixture in the middle and top with remaining potatoes.
  • 5
    Bechamel Sauce: In a saucepan, melt butter over low heat, add flour, salt and pepper. Stir until well blended.
  • 6
    Gradually stir in milk, cooking and stirring constantly until thick and smooth.
  • 7
    Beat eggs until frothy. Gradually add 1 cup of the cream sauce to the eggs.
  • 8
    Pour this egg mixture back into the cream sauce and stir over low heat 1-2 minutes. Until quite thick.
  • 9
    Pour Bechamel sauce over the casserole, sprinkle lightly with nutmeg.
  • 10
    Bake uncovered at 350 for 35-45 minutes.

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