Pastitsio

• 2 lb. ground beef
• 2 lb. elbow macaroni
• 10 to 12 eggs, beaten
• 2 sticks margarine
• approximately 3 c. milk
• American cheese slices (for top)
• 1 c. grated Romano and Parmesan cheese
• 1 tsp. paprika
• 1 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. pepper
• 1 medium onion
• 8 oz. can tomato sauce

1. Brown ground beef and onion; drain.
2. Add paprika, cinnamon, salt, pepper and tomato sauce.
3. Cook 1 to 2 minutes; set aside. Melt 1 stick margarine and add to cooked macaroni.
4. Put layer of macaroni in lasagna pan, then a layer of meat.
5. Then sprinkle with grated Parmesan and Romano cheese to lightly cover meat layer. Pour 1/2 cup melted margarine over cheese.
6. Make another layer of macaroni, meat and cheese as before.
7. Finish with a macaroni layer.
8. Pour beaten eggs over casserole.

ground beef, elbow macaroni, eggs, margarine, milk, american cheese, parmesan cheese, paprika, cinnamon, salt, pepper, onion, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272910 (may not work)