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Beef and Potato Moussaka
My son—who is now 27—brought home this Greek moussaka recipe with potatoes (a classic Greek entree) when he had a sixth-grade assignment about Greece. It earned high marks when we made it for his class. —Jean Puffer, Chilliwack, British Columbia
Reviews
This recipe tasted great. We omitted the cinnamon, though.
I thought moussaka was made with eggplant?
I agree with a previous review - seemed rather bland. I wish I had put some corn in with it.
I make it with lamb instead of hamburger, bump up the amounts of spices, and cook down a can of tomatoes since I never have tomato paste. I have also found that if I bake the potatoes first, they work better because I like to cook my Moussaka in a deeper dish for more layers (the first time I had raw potatoes in the middle after baking).
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I have to admit, I wasn't sure of this before I made it. But the moment I took it out of the oven I started to gain hope...it looked very nice with a nightly browned top. It tasted even better! Very hearty. When making this, like one person said the parmasan was lumpy...do two things, make sure to stir the milk/flour mixture constantly even before it boils. Place the parmasan in a small bowl and wisk it with the salt before adding to the milk and flour egg mixture. This will make it lump free. I used a hair less cinnamon/it was a nice add touch to this meal. You for sure can taste the cinnamon but I don't think it was any over powering at all! Do try this dish!!
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