Greek Beef & Potato Casserole

I've always wanted to make a moussaka type dish.  So when I found this recipe on Jocooks, I decided to give it a try.  It was unusual for me to see yogurt in a casserole, but because it acts like a sauce on the top, it really gives the dish a tart bite that just makes you want to lick the plate. Next time I make it, I might add more sauce on the top.  It really made the dish.

Greek Beef & Potato Casserole

Prep Time: 45 Minutes


Cook Time: 35 Minutes


Total Time: 1 hour, 15 minutes

Ingredients:

• 1 1/2 lb of potatoes
• 1 onion chopped
• 1 lb lean ground beef
• basil, to taste
• 2 beaten eggs
• 2 cups plain Green Yogurt 
• 1/2 cup shredded low-fat cheddar cheese
• 1 (8 ounce) can tomato sauce
• garlic powder, to taste

Instructions:

• Preheat oven to 400 degrees 
• Peel the potatoes and boil them until tender, but not cooked completely. Meanwhile, in a sauce pan, cook the chopped onion and ground beef. Cook the meat and onion for about 10 minutes then add the tomato sauce, garlic powder, and basil. 
• Now, slice the potatoes about 1/2 wide. Take a 9x13 pan and spray it lightly with olive oil spray if you have it, nonstick if you don't.
• Mix the Greek yogurt with the beaten egg. One reason I chose Greek yogurt was because it gives it a slightly sharper flavor that tastes really good. Set aside for a moment. 
• Now start layering, starting with a layer of potatoes. Aim for 3 layers, but if you don't have enough, try to get at least 2 layers. The layers will repeat as such: potatoes, meat, half of the yogurt mixture, potatoes, meat, potatoes, the rest of the yogurt mixture. 
• Lastly, sprinkle the cheese on top. 
• Bake for 35 minutes. Enjoy ;) 

Servings: 8





Recipe Source: Adapted from a recipe at Jocooks