Pasticcio Casserole (Omac) - cooking recipe

Ingredients

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

Preparation

Botton Layer: Combine macaroni, eggs and cheese. Spread over bottom of greased 13 x 9 ~ or ~ two 8 x 8 casserole dishes. Set aside.
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.
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.
To assemble: Spread meat filling over macaroni. Spread top layer over the filling. Sprinkle with parmesan cheese.
Preheat oven to 350. Cook the casserole for 35 - 40 minutes or until heated through.