Beef and Potato Moussaka Casserole
This easy Beef and Potato Moussaka Casserole is a flavor filled casserole you’ll love on the first bite. This recipe is my version on steroids and it’s made basically same way in Bosnia, Croatia, and Macedonia. I bet when you hear moussaka you think of the Greek eggplant version. For example, Balkan moussaka usually skips eggplant and never uses a bechamel topping. This recipe is super easy that is made with simple ingredients and it will become a family favorite in your monthly meal rotation.
Servings: 6 servings
Calories: 1.104kcal
Ingredients
- 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)
- 1 Pound Ground Beef
- 1 Pound Ground Pork
- 2 Tbsp Tomato Paste
- 1 Tsp Salt
- 1/4 Tsp Black Ground Pepper
- 1 Cup Parmesan Cheese (shredded)
- 1 Cup Cheddar Cheese (use your favorite)(shredded)
Pour Over Egg Custard Mixture
- 4 Eggs (beaten)
- 1 1/2 Cups Milk
- Season with Salt and Pepper
Instructions
- Start by frying the bacon until crispy. Let it cool and chop 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 left over 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.
- Add the bacon pieces to the skillet that you set aside earlier.
Prepare to Assemble the Moussaka
- Grease a 9x13 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 finally add 1/3 of the parmesan cheese. Repeat layering again 2 more times.
- Preheat your oven to 425 degrees F.
Prepare the Pour Over Egg Custard
- Beat the eggs and milk together.
- Season the eggs and milk mixture with salt and pepper.
Finalizing the Moussaka
- 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 add the cheddar cheese on top and continue to bake until the cheese is melted and the potatoes are soft.
- Remove from the oven and let it cool. Enjoy with your favorite salad.
Nutrition
Calories: 1.104kcal | Carbohydrates: 36g | Protein: 55g | Fat: 81g | Saturated Fat: 31g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 305mg | Sodium: 1.489mg | Potassium: 1.473mg | Fiber: 4g | Sugar: 6g | Vitamin A: 695IU | Vitamin C: 34mg | Calcium: 482mg | Iron: 5mg