Greek Moussaka Recipe
Our Greek moussaka is a hearty and delicious casserole of layered potatoes, tomato sauce, ground beef, and béchamel sauce. It is comfort food to our family and a dish we serve for birthdays and other special occasions.
A dear family friend shared this Greek moussaka recipe with us many years ago and we have been enjoying it ever since. We think it is perfect as it is and follow her recipe exactly every time. The combination of flavors is simply wonderful.
Many traditional recipes include eggplant, but ours does not. You could layer some slices into yours. Just peel and slice an eggplant; salt it generously; and allow it to drain in a collander. Before layering it in the casserole, rinse the slices and dry them well with paper towels.
This recipe serves up to six people generously. Leftover moussaka reheats very well and is every bit as delicious the next day. We are always disappointed when it is gone!
From the Kitchen of Ruthann Schumacher Wagner
- 6 medium potatoes
- 1 TBS olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 lb ground beef
- 8 oz tomato sauce
- 1 ½ tsp salt
- ¼ tsp pepper
- ⅛ tsp cinnamon
- ¼ cup finely chopped fresh parsley
- ¼ cup butter
- 2 TBS flour
- 2 cups milk
- 2 eggs, lightly beaten
- ¼ cup grated romano cheese
Yield: serves 6.
Grease a 3-quart oblong baking dish with olive oil.
Peel the potatoes. Slice them about 1/8” thick and cover them with cold water.
Heat the tablespoon of olive oil in a skillet. Add the onion, garlic, and ground beef. Cook over medium heat while gently crumbling the meat with a fork. Cook until the meat loses its pink color.
Add the tomato sauce, 1 teaspoon of salt, ¼ teaspoon of pepper, cinnamon, and parsley. Cover and simmer for five minutes.
Melt the butter in a medium saucepan. Stir in the flour to form a roux. Turn off the heat (while keeping the saucepan on the stove) and gradually whisk in the milk; stirring constantly to keep it smooth. Stir a small amount of this milk mixture into the beaten eggs. Then, return this egg mixture to the milk mixture to make béchamel sauce. Add ½ teaspoon of salt and a dash of pepper to the béchamel sauce. Remove the saucepan from the warm stove burner.
Preheat the oven to 375°.
Drain the potatoes. Arrange half of the slices on the bottom of the greased baking dish. Sprinkle them lightly with salt and pepper. Spread the meat and tomato sauce mixture over the potatoes. Top the meat mixture with the remaining potatoes. Sprinkle lightly with salt and pepper. Pour the béchamel sauce over the potatoes and spread the sauce evenly.
Bake at 375° until the potatoes are tender — about one hour. Serve hot with a fresh green salad.