Greek Casserole

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1/4 tsp. cinnamon
• 1 small can tomato paste
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 3 Tbsp. flour
• 1/2 c. salad dressing
• 3 c. milk
• 3 eggs
• 1/2 c. grated chunk Parmesan cheese
• 1 (8 oz.) pkg. elbow macaroni, cooked

1. Lightly brown beef and onion; drain fat.
2. Mix in cinnamon, tomato paste and salt.
3. Set aside.
4. Work flour into the salad dressing and gradually stir into the milk.
5. Cook and stir until smooth and thick.
6. Don't boil.
7. Remove from heat.
8. Beat eggs with cheese and nutmeg; stir into milk sauce.
9. Add drained macaroni to the sauce and spoon half of this mix into a buttered 2-quart casserole.
10. Cover with meat mixture and top with remaining macaroni and sauce.
11. Bake at 325u0b0 until set and brown, about 45 minutes.
12. Allow to set a few minutes before cutting into squares.

ground beef, onion, cinnamon, tomato paste, salt, nutmeg, flour, salad dressing, milk, eggs, parmesan cheese, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658106 (may not work)