Name: Beef and Potato Moussaka Casserole
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 1 Pound Ground Beef; 1 Pound Ground Pork; 1 Pound Bacon ((fried and chopped)); 2 Tbsp Olive Oil ((Reserve Bacon Grease)); 1 Large Onion ((chopped)); 6 Cloves Garlic ((minced)); 2 Pounds Potatoes ( (peeled and sliced very thin)); 2 Tbsp Tomato Paste; 1 Tsp Salt; ¼ Tsp Black Ground Pepper; 1 Cup Parmesan Cheese ((shredded)); 1 Cup Cheddar Cheese ((use your favorite)(shredded)); 4 Eggs ((beaten)); 1½ Cups Milk; Season with Salt and Pepper

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This easy Beef and Potato Moussaka Casserole is a flavorful casserole you’ll love on the first bite. This recipe is my version on steroids and it’s made the same way in Serbia, Bosnia, Croatia, and Macedonia. I am guessing when you hear moussaka you think of the Greek eggplant version. Balkan moussaka usually skips eggplant and never uses a bechamel topping. This recipe is super easy and is made with simple ingredients and it will become a family favorite in your monthly meal rotation.

INGREDIENTS YOU’LL NEED TO MAKE MOUSSAKA

HOW TO PREPARE BEEF AND POTATO CASSEROLE?

Start by frying the bacon until crispy. Let it cool and chop it into smaller pieces and set this aside.

Prepare the potatoes. Peel and wash. Slice the potatoes thin. Set them aside.

Heat a large Dutch oven over medium-high heat add olive oil (or the leftover bacon grease for even more flavor) and sauté the onions and garlic until they begin to soften.

Add the ground beef and ground pork to the onions and garlic and cook until they are no longer pink.

Stir in the tomato paste and add the bacon pieces to the skillet that you set aside earlier.

Assemble the Moussaka Casserole:

Grease a 9×13 baking dish.

Add 1/3 of the sliced potatoes on the bottom. Make sure you liberally season each layer of potato with salt and pepper. If you forget this step your Moussaka will be bland. Add 1/3 of the meat mixture on top of the potatoes and add 1/3 of the parmesan cheese. Repeat layering again 2 more times.

Preheat your oven to 425 degrees F.

Beat the eggs and milk together. Season the eggs and milk mixture with salt and pepper.

Pour the egg custard mixture over the meat and potatoes.

Cover the baking dish with aluminum foil and place in the 425 degrees F oven for one hour. After one hour remove the aluminum foil sprinkle the cheddar cheese on top and continue to bake until the cheese is melted and the potatoes are soft.

WHAT DO YOU SERVE WITH MOUSSAKA?

Beef and Potato Moussaka Casserole can be served by itself. But, it goes well with fresh baked French bread, and your favorite salad. Adding a dollop of sour cream on top adds a creaminess to this recipe. If you enjoy preparing easy one-skillet meals try my Easy Pizza Tortellini Skillet or Lemon Garlic Shrimp Pasta.

BAKED BEEF AND POTATO MOUSSAKA CASSEROLE

HOW DO YOU STORE AND REHEAT LEFTOVERS?

Leftovers can be covered tightly with plastic wrap or stored in an airtight container, moussaka can be refrigerated for up to 5 days. To reheat, preheat oven to a 350°F (180°C), transfer moussaka to the oven, and reheat until completely warmed through, about 30 minutes.

CAN YOU FREEZE MOUSSAKA?

Yes! You can freeze leftovers. Store in an airtight container or a heavy-duty freezer bag. The moussaka will last for up to three months in the freezer when stored properly. Thaw in the fridge overnight before you plan to reheat it.

Reheating in the oven is recommended for the best results. Preheat the oven to 350° Fahrenheit. Cover the moussaka with foil and bake for 30 minutes or until heated through and crispy. Reheating the moussaka in the microwave would also work just heat in one-minute intervals and stir in between until it reaches the appropriate temperature.

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5 from 1 vote