Greek Style Lamb and Macaroni Casserole

Tomboy's Note:

Credit goes to Ian Hewitson - Huey's Cooking Adventures. (An Aussie cooking show) A little fiddley...but worth it! And economical too. Served with some green beans on the side, or on its own, its a complete meal. You can use beef mince but lamb works best.

• Total Time: 1 hrs 10 mins
• Prep Time: 50 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 600 g minced lamb
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 clove garlic, crushed
• 1 (415 g) can tomatoes, undrained,chopped
• 1/2 cup tomato sauce
• 1/2 cup water
• 1 chicken stock cube
• dried herbs
• 1 1/2 cups macaroni
• 1 dash olive oil
• 1 1/2 cups grated tasty cheese (approximately)

FOR CHEESE SAUCE

• 1 tablespoon margarine
• 1 tablespoon plain flour
• 1 cup milk
• 1/2-1 cup grated tasty cheese

Directions:

1. Cook Macaroni in the usual way until not quite tender.
2. Drain and toss in a dash of olive oil.
3. Leave aside.
4. Saute the vegetables and garlic for three minutes.
5. Add mince and brown.
6. Add tomatoes and tomato sauce along with the water and crumbled stock cube and dried herbs.
7. Simmer for 30 minutes or until liquid is reduced.
8. Place half of the macaroni into the bottom of a deep casserole dish.
9. Sprinkle over some grated cheese.
10. Now layer half the meat/veg mix over macaroni, followed by remaining noodles, more cheese, then remaining meat/veg mix.
11. Spoon the cheese sauce over the top and sprinkle with more cheese.
12. Bake 220 deg celsius 20- 25 minutes.
13. To make cheese sauce: Melt the margarine.
14. Stir in flour.
15. Blend in milk.
16. Cook for three minutes stirring often.
17. Stir in grated cheese til melted.

Reviews

[surus]

I was looking for a way to use up leftover leg of lamb. This turned out quite well. I used 3 cups of cooked brown rice instead of macaroni because that's what I had on hand. I used Feta cheese for the tasty cheese because I don't know what tasty cheese is! I added about 2 tsp of Italian seasonong and baked it for 25 min. at 425 degrees F. I will make again, perhaps with macaroni next time. It would probably be good with ground beef too.