Greek Macaroni Hamburger Casserole Makaronia Phournista Recipes

GREEK MACARONI & HAMBURGER CASSEROLE (MAKARONIA PHOURNISTA)

Steps:

• Preheat oven to 350°F.
• Put water, salt, olive oil and in a large pot and bring to a boil.
• Add macaroni, cook until well done (9-10 minutes), and drain.
• Melt butter in sauce pan, add tomato paste, stir and mix well.
• Add sugar, salt, cinnamon, oregano, orange rind, orange juice, bay leaves, and cloves, and stir well.
• Continue stirring while slowly adding warm water.
• Cover and simmer until only 2/3 of the liquid remains.
• Season beef with salt and pepper, and sauté in olive oil until meat is dry, breaking up meat while browning, so it will not be lumpy when done (8-10 minutes).
• Add onions and garlic and continue to sauté until onion is yellow (3-5 minutes).
• Pour wine over this mixture, stir well, cover tightly, and set aside.
• When only 2/3 of the liquid remains in the tomato sauce, add the ground beef mixture.
• Continue to simmer covered until sauce is thickened.
• Keep hot.
• Put layers in a baking pan in the following order: (1) macaroni (2) meat sauce (3) kephalotiri cheese.
• Keep layering until everything is used up, with the last layer being the meat/tomato sauce.
• Cover the top layer with a single layer of kaseri cheese.
• Bake until the Kasseri is melted (2-3 minutes).
• Serve hot.

EASY HAMBURGER MACARONI CASSEROLE

Steps:

• Prepare macaroni and cheese as directed.
• Brown ground beef and onions, drain after cooking.
• In casserole dish, combine ground beef, onions, mushrooms, cream of mushroom soup, and 1 can of milk.
• Stir until blended.
• Add macaroni and cheese and stir until blended.
• Add salt and pepper to taste.
• Bake at 350 degrees for 30 to 45 minutes.

MEMA'S HAMBURGER MACARONI CASSEROLE (GOULASH)

Steps:

• In large dutch oven brown ground beef and drain. Sautee onion. Add jar of spaghetti sauce. Stir in garlic powder, worcestershire sauce, ketchup, Italian seasoning, sugar, salt and black pepper.
• Simmer covered on very low heat for 30 minutes.
• Boil elbow macaroni noodles in salted water until done. Drain noodles.
• In a 9 x 9 casserole dish layer noodles, sauce and cheese. Repeat, ending with cheese on top. Bake in a 350 degree oven for 15 minutes until hot throughout and cheese is melted. Serve and enjoy!

GREEK MEAT PASTA (MAKARONIA ME KIMA)

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.

STEWED CHICKEN AND MACARONI ( KOTOPOULO ME MAKARONIA)

Steps:

• Rinse and dry the chicken pieces. Salt and pepper them well.
• In a large sauce pan, heat the oil. Brown the chicken, onions and garlic together.
• Add the tomatoes, chicken stock, bay leaves and spices. Stew the chicken over a slow heat until tender.
• Serve over the pasta of your choice with lots of grated cheese.

MAKARONIA ME FETA - MACARONI AND FETA

Steps:

• Preheat oven to 350°F.
• Cook macaroni according to package directions. Drain, toss with melted butter and 1/2 cup of crumbled feta. Set aside.
• Lightly oil a 9 x 13 casserole, sprinkle with another 1/2 cup of feta and half the croutons. Spread the macaroni mixtuer over this and top with remaining croutons.
• Beat egg whites until stiff. In a separate bowl beat egg yolks lightly. Fold egg yolks into egg whites. Stir in milk, pour mixture over macaroni.
• Sprinkle with remaining feta and bake for 45 minutes or until golden brown.
• To Prepare Croutons:.
• Cut half a loaf of day old bread into small bits and toss in a skillet over medium-high heat with 2 Tbsp olive oil and 2 Tbsp of butter. Spread on a baking sheet and bake for 30 minutes at 250°F Store, in covered container at room temperature for up to 2 weeks.

GREEK PASTA AND BEEF

Steps:

• Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. , Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside. , For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese. , In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.

MAKARONIA ME KIMA (SPAGHETTI WITH MEAT SAUCE)

Steps:

• In a large pot with olive oil, turn heat to medium high.
• Add the onion, garlic, and parsley and sauté till onion turns translucent. Be careful not to burn. Add a touch of salt. Add tomato paste, although really not necessary. Let it sauté while stirring.
• Add the chopped tomatoes and let them release some juice.
• Now add the ground meat, and press it down with a fork gently so that huge cubes or balls of meat don't form. Mix. Season with a bit more salt and pepper.
• Add some water, just barely covering the meat.
• Add the cloves, cinnamon, tomato sauce and stir.
• Bring to a boil and then reduce to low heat. Cover and simmer for an hour and a half or until liquid is gone.
• Serve with thin spaghetti and top with parmigiano-reggiano, grated kefalotiri or kefalograviera.