Pastitso (Macaroni & Meat Casserole)

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

One of the treasures brought to America from Greece long ago. Serves 40, great for potlucks but you can third the recipe for a family, divide the third recipe into 2 casseroles freeze one and serve the other.

Ingredients Nutrition


  1. Macaroni Mixture: Melt 1/2 cup butter in skillet and add ground chuck.
  2. Stir until brown, adding salt and pepper to taste.
  3. Set this mixture aside.
  4. Boil macaroni until almost done, drain well, and put in large bowl.
  5. Stir in other 1/2 cup melted butter; set aside.
  6. Grease bottom and sides of pan (11 x 14 x 2-inch).
  7. Put 1/2 macaroni mixture into pan.
  8. Then cover macaroni with all of ground chuck mixture and top with remaining macaroni.
  9. Set aside.
  10. Crema Sauce: Beat eggs until smooth, then stir in melted butter and milk.
  11. Slowly mix in Parmesan cheese.
  12. Mix all ingredients well and spread over macaroni mixture, making sure it goes through the mixture.
  13. Bake 1 hour or until brown.
  14. Let stand about 15 minutes; then cut in squares.
  15. Secret: This may be frozen and warmed again to serve.


Most Helpful

This is my favorite Greek food! I prefer this over lasagna. So yummy!

bohemiangurlmd January 17, 2008

This tastes like the authentic version to me. I think the next time that I make it I will use some chedder/jack mixture. With the parmesan only it has a very distinct (strong) flavor, and I and my family prefer a less strong flavor. Still this is good, comfort food and makes good leftovers, also. As a side note - I halved this recipe and it made one large casserole - about a 10 inch round by 4 inch tall. I think that it would have fed about 10 adults. JMHO

Khandi Howard May 29, 2004

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