Thursday, October 2, 2008

New Beefy Potato Casserole!

Well, ya'll, the temperatures here in Dixie just dropped below 50 this morning, so I know that Fall is good and here. I don't think I'm the only one that craves warm comfort casseroles and soups when the cold weather hits! This recipe is great for using up some stock items in your friedge, like that frozen pound of beef and those last few potatoes in the bag. It's just simple and homey, but really warm and filling on a cool fall evening. It's 8 pts on WW (370 calories, 14 g. of fat and 5 grams of fiber). I was inspired by the Greek moussaka casserole, but I toned it down and used ultra lean beef as my meat. Serve it with hot bread and some green beans and you've got a great meal.

Potato Beef Moussaka

Preheat your oven to 350 and coat a 13 x 9 pan with cook spray.

You'll need:
2 lbs baking potatoes, cut into 1/4 " slices (about 4 medium potatoes), peeled or not as preferred
1 medium onion, chopped
1 carrot, diced
2 garlic cloves
1 lb. lean ground beef
1 8 oz. jar diced pimentos, drained
8 oz. no-salt tomato sauce
1 t. salt, pepper to taste
1 t. cumin
1/2 t. cinnamon (this is what makes this recipe so good! It brings a wonderful heat and fall spiciness to your mouth with each bite)
1/2 C. finely chopped parsley (I like flat-leaf in this recipe)
1 C. 1% milk
2 large eggs, lightly beaten
garlic salt, to taste
2 oz. feta cheese

Heat a large skillet over medium and coat with cook spray. Add potato slices in batches of thirds until they've all been browned, about 4 -- 5 minutes per batch. Keep warm.

Recoat the skillet with spray and then add onion, carrot, garlic, and beef to your pan. Cook about 4 minutes until beef is browned, then add pimentos, sauce, seasonings and parsley. Cook until bubbly, about 10 minutes.

Arrange half the potatoes at the bottom of the pan, then cover with the meat sauce and about 1 oz. of the feta. Cover with the remaining potatoes, then the rest of the feta. Next, combine your eggs with the milk and garlic salt. When lightly mixed, pour over entire casserole evenly. Bake for 30 minutes until feta is lightly bronwed and filling has set. Let it settle about 10 minutes before serving.

This makes 6 servings and is great as leftovers for the rest of the week! If you have a lot leftover, you can freeze it for later.

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