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Beef and Potato Moussaka


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  • Parmesan Sauce:
  • 1 lb ground chuck
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 3/4 c water
  • 1 6-oz can tomato paste
  • 3 T minced fresh parsley
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 c butter, cubed
  • 1/4 c flour
  • 2 c milk
  • 4 eggs, slightly beaten
  • 1/2 c Parmesan cheese
  • 1/2 tsp salt
  • 5 medium potatoes, peeled and thinly sliced


Servings 8


Step 1

In large skillet, brown meat and onion. Add garlic; cook 1 minute longer; drain. Stir in water, tomato paste, parsley, salt and cinnamon. Set aside.

For sauce, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt.

Place half potato slices in a grease shallow 3 quart baking dish. Top with half the cheese sauce and all of the meat mixture. Arrange remaining potatoes over meat; top with remaining cheese sauce.

Bake, uncovered 350 degrees for 1 hr. Let stand for 10 minutes before serving.

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