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 sauté 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; sauté 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!