Greek Rice Casserole
Source of Recipe
Good Housekeeping 1981
List of Ingredients
1 1/2 cup regular long-grain rice
1 pound ground beef
1 small onion, diced
1 small garlic clove, minced
1 16-ounce can tomatoes
1/2 teaspoon sugar
1/8 teaspoon pepper
1/8 teaspoon ground cinnamon
salt
4 eggs
2 cups milk
3/4 cup grated Parmesan cheese (3 ounces)
4 tablespoons butter margarine
1/4 cup all-purpose flourRecipe
Time: about 1 hours- Servings 8
1. Prepare rice as label directs. Grease 2-quart casserole.
2. Meanwhile, in 10-inch skillet over medium-high heat, cook ground beef, onion, and garlic until all pan juices evaporate and beef is well browned and onion is tender, stirring mixture occasionally. Add tomatoes with their liquid,sugar, pepper, cinnamon, and 1 teaspoon salt, stirring to mix well and break up tomatoes. Remove skillet from heat.
3. In medium bowl wiht fork or wire whisk, beat eggs, milk, and cheese until well mixed; set aside. In 2-quart saucepan over medium heat, melt butter or margarine. Stir in flour and 1/4 teaspoon salt until smooth; cook 1 minutes. Gradually stir in egg mixture and cook until thickened and smooth stirring constantly. (Do not boil, or custard will curdle.) Remove saucepan from heat.
4. Preheat oven to 350. Spoon half of rice into casserole; spoon meat mixture onto rice; top with remaining rice. Pour custard over rice. Bake 25 to 30 minutes, until custard is set.
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