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Greek Supper Pie

Serves: 6

Print this Recipe


   Tomato Topping:
   1 tablespoon butter or margarine
   1/4 cup green bell peppers chopped
   1 tablespoon flour
   1 8-ounce can tomato sauce
   Meat Filling:
   3 tablespoons butter or margarine
   1/2 cup onions minced
   1 1/2 pounds ground lamb
   1 15-ounce can tomato sauce
   1 teaspoon salt
   1/2 teaspoon black pepper freshly ground
   3/4 teaspoon cinnamon ground
   Macaroni Layer:
   1 3/4 cups macaroni uncooked
   3 eggs
   2 cups sharp cheddar cheese grated
   Salt and freshly ground pepper to taste


Melt butter or margarine in saucepan; add green pepper and saut� for 3 minutes. Blend in flour; cook and stir for 3 minutes. Add tomato sauce and stir until thickened. Boil 1 minute, remove from heat, and set aside.

Melt butter or margarine in large skillet; saut� onion. Add lamb and cook until just pink. Drain off fat; add tomato sauce, salt, pepper, and cinnamon. Simmer 10 minutes, stirring occasionally. Remove from heat.

Cook macaroni according topackage instructions until barely tender; drain. While macaroni is cooking, beat eggs until light and lemon-colored in large bowl. Add 1 1/2 cups cheese to drained macaroni, tossing until cheese melts. Fold macaroni-cheese mixture into beaten eggs. Lightly sprinkle with salt and pepper; spoon half of this into greased 9 x 9-inch baking dish. Spoon meat mixture over macaroni; layer with remaining macaroni and thickened Tomato Topping. Bake in preheated 350� F oven for 30 minutes or until heated through. Top with remaining 1/2 cup cheese and continue baking until cheese melts, about 3 to 5 minutes. Let set 10 minutes before cutting.


Greek Supper Pie comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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