Pasticcio Casserole (Omac)

• Base
• 3 cups macaroni, cooked (1-1/2 cup raw)
• 2 eggs, lightly beaten
• 1/3 cup parmesan cheese, grated
• Filling
• 1 1/2 lbs ground beef
• 2 cups mushrooms, sliced
• 1 cup onion, chopped
• 14 ounces tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cinnamon
• Topping
• 1/3 cup butter
• 1/3 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 3 cups milk
• 2 eggs, lightly beaten
• 1/3 cup parmesan cheese, grated

1. Botton Layer: Combine macaroni, eggs and cheese. Spread over bottom of greased 13 x 9 ~ or ~ two 8 x 8 casserole dishes. Set aside.
2. Filling: In a large skillet, cook beef, mushrooms and onion until tender and browned. Drain fat. Stir in tomato sauce and seasonings. Simmer, uncovered while preparing topping.
3. Top Layer: In a large saucepan, melt butter. Stir in flour, salt and nutmeg. Add milk; cook and stir until thickened and bubbly. Add a bit of the milk mixture to the eggs, stir quickly, then return to the saucepan. Cook over low heat for 1 minute longer.
4. To assemble: Spread meat filling over macaroni. Spread top layer over the filling. Sprinkle with parmesan cheese.
5. Preheat oven to 350. Cook the casserole for 35 - 40 minutes or until heated through.

base, macaroni, eggs, parmesan cheese, filling, ground beef, mushrooms, onion, tomato sauce, garlic, oregano, basil, salt, pepper, cinnamon, topping, butter, flour, salt, nutmeg, milk, eggs, parmesan cheese

Taken from www.food.com/recipe/pasticcio-casserole-omac-366840 (may not work)