Best Greek Casserole Recipes

GREEK LEMON CHICKEN AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

GREEK CHICKEN ORZO CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
• Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.

GREEK NOODLE CASSEROLE (PASTITSIO)

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
• Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
• For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
• Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.

MOUSSAKA - GREEK CASSEROLE

Steps:

• Potatoes:.
• Preheat oven to 375 degrees F.
• Toss the potatoes with the olive oil in a large bowl.
• Put them in a single layer on a baking sheet and season to taste.
• Roast until soft and starting to brown, about 35 minutes.
• Béchamel Sauce:.
• In a medium saucepan melt the butter over medium heat.
• Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
• Gradually whisk in the hot milk.
• Continue whisking for about 6 to 8 minutes until it thickens.
• Season with salt, pepper and nutmeg.
• Put the eggs in a large bowl.
• Whisk the béchamel sauce into the eggs.
• Continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle).
• Cover bowl with plastic wrap.
• Make sure to place wrap directly on the surface of the sauce so a skin does not form.
• Set aside.
• Lamb:.
• Heat oil in a large, heavy-bottomed pot over medium-high heat.
• Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
• Add onion and garlic and sauté until tender, about 6 minutes.
• Add wine, cayenne pepper, and oregano and cook 2 minutes.
• Stir in cinnamon, tomatoes, tomato paste and nutmeg.
• Reduce heat to medium.
• Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
• Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.
• Brush the eggplant slices with oil and season with salt and pepper.
• Grill until cooked through and golden, about 2 minutes per side.
• Set aside.
• To Assemble:.
• Preheat oven to 400 degrees F.
• Coat a 14x10x2-inch glass baking dish with oil.
• Arrange potatoes in bottom of dish.
• Arrange half of eggplant slices over potatoes.
• Pour half of lamb sauce over.
• Arrange another layer of eggplant slices on top.
• Pour remaining sauce over.
• Pour béchamel sauce over moussaka, covering completely.
• Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
• Transfer baking dish to rack and let rest 20 minutes before slicing.

GREEK CHICKEN CASSEROLE

Steps:

• Preheat oven to 375°.
• Heat olive oil in a large Dutch oven over medium heat.
• Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic and sauté 1 minute. Increase heat to medium-high. Add potatoes and sauté an additional 8 minutes or until potato begins to brown. Stir in green beans, water, olive, and tomatoes.
• Remove vegetable mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese.
• Cover and bake at 375° for 45 minutes.

MY BIG FAT GREEK EGGPLANT CASSEROLE

Steps:

• PREPARE EGGPLANT: Cut off the stem sections of 2 large fresh eggplants. Peel eggplant using a sharp vegetable peeler. Cut eggplants lengthwise in even 1/8" thick slices. Pour 1/4-1/3 cup extra virgin olive oil into a large microwave-safe bowl. Mash 2 garlic cloves using a garlic press and add to oil. Add 1/4 teaspoon fine sea salt and 1/4 teaspoon fresh ground black pepper. Stir. Heat mixture in microwave about 30-45 seconds on high. Rub or brush the sliced eggplant with the oil mixture until lightly coated. Wipe the bowl clean with a paper towel and set aside. Arrange seasoned eggplant single-layer onto a flat-ridged or press-type grill on medium-high heat. When the eggplant has dark grill marks, turn and grill other side the same (skip turning eggplant if using a press-type grill). Allow eggplant to "sweat" until needed. Sprinkle, then pat, finished eggplant slices liberally using 1/2 cup powdered parmesan cheese.
• IN a large food processor, chop 1 large onion, 1 medium bell pepper, one handful pitted kalamata olives, 1 handful flat leaf parsley leaves, and 8-12 garlic cloves.
• HEAT 2 tablespoons extra virgin olive oil in a large saucepan over medium heat; ADD the above chopped vegetables, 1 1/2 lbs lean ground beef, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper; SAUTE until meat is browned and vegetables have softened.
• ADD 1 (14 ounce) can diced tomatoes, 3/4 cup dry greek red wine, 1 (6 ounce) can tomato paste, 2 tablespoons red wine vinegar, 2 teaspoons greek honey, 1 1/4 teaspoons crushed dried oregano, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg, 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract, 1/4 teaspoon fresh grated lemon zest, 1/4 teaspoon crushed dried mint, 1/4 teaspoon fresh ground white pepper, 1 pinch crushed red pepper flakes, and 3 tablespoons grated parmesan cheese; STIR well; COVER; REDUCE heat; SIMMER for 45 minutes or longer (sauce will be thick); RE-SEASON sauce to taste with fine sea salt if needed (leave sauce just slightly under-salted since sauce will concentrate while baking).
• INTO the previously wiped large bowl, separate 4 large eggs, retaining the yolks in bowl (refrigerate egg whites sealed, for another use while fresh);.
• WHISK in 4 cups whole milk until smooth; ADD 2 teaspoons extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 level teaspoon fine sea salt, 1/2 teaspoon fresh ground white pepper, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon garlic powder, and 1 pinch cayenne pepper; WHISK again until blended; SET aside.
• MELT 1/2 cup salted butter over medium heat; ADD 1/2 cup all-purpose flour and cook for just one minute; POUR milk and egg mixture all at once into roux while whisking constantly; CONTINUE whisking often until sauce thickens up and begins to bubble; REMOVE from heat; WHISK in 3/4 cup powdered parmesan cheese until smooth and glossy; COVER loosely with plastic wrap; BLEND 1/2 cup of the BECHAMEL into the fully-simmered SAUCE.
• PREHEAT oven to 350 F; OIL a 2-3 quart casserole dish with olive oil; SPREAD 1/2 (one half) of the EGGPLANT single-layer in bottom of baking dish; POUR the entire SAUCE mixture over top then smooth; ADD the remaining EGGPLANT over the SAUCE; POUR all of the BECHAMEL sauce over the eggplant; SMOOTH bechamel sauce. NOTE: YOU CAN SPRINKLE THE TOP OF CASSEROLE NOW LIGHTLY WITH GRATED PARMESAN CHEESE (PLUS MINCED FRESH PARSLEY IF DESIRED) OR YOU CAN GARNISH WHILE STILL HOT, JUST AFTER BAKING.
• BAKE for 1 hour; ALLOW to rest 20 minutes before slicing.
• SERVE and enjoy!

GREEK POTATO CASSEROLE

Steps:

• In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

GROUND BEEF GREEK CASSEROLE

Steps:

• In a large skillet add the beef,onion and garlic until meat is browned and onion is tender.Drain off the fat.Add the tomatoes,1/4 teaspoon salt,pepper and cinnamon.Simmer for 15 minutes.Stir in 1/4 cup of the cheese and macaroni.
• In a 12x8x2 glass casserole dish add the mixture and set aside.In a sauce pan or the skillet melt the butter,blend in the flour and remaining1/4 teaspoon salt.Stir in the milk and cook for about 5 minutes stirring all the time or until sauce is thick.Cool slightly.
• Beat the eggs one at a time.Stir in the remaining1/4 cup cheese and pour over the meat mixture. Place in a preheated oven at 375 and bake for 30-45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.

GREEK BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage, green pepper and shallot over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 8-10 minutes; drain. Transfer mixture to an 8-in. square baking dish coated with cooking spray. Top with artichokes, broccoli and sun-dried tomatoes., In a large bowl, whisk eggs, egg whites, milk and seasonings until blended; pour over top. Sprinkle with feta., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before serving. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed until heated through and a thermometer inserted in center reads 165°.

REALLY EASY GREEK MOUSSAKA CASSEROLE

Steps:

• Peel and slice eggplant, and slice into pieces 1/2 inch thick; sprinkle with sea salt and allow to sit and drain in a colander. Rinse eggplant with water; pat dry and mince.
• Cook lamb and onion in olive oil in a large nonstick skillet until meat is browned. Add potato, garlic, salt, pepper, cinnamon and nutmeg, cooking until potato is browned. Add tomatoes, tomato paste and vinegar along with water and cook until potato is done, then place in a large casserole dish or lasagna pan.
• Add more oil to nonstick skillet, and cook eggplant in two batches, until browned and tender, adding 1/2 cup dry red wine at the end of each cooking cycle and allowing the wine to cook in and absorb.
• Mix together cooked eggplant with sauce in pan, and spread evenly.
• Add butter to skillet along with flour and whisk into a roux; add milks and seasonings, and cook, stirring, until thickened. astir in cheese and remove from heat.
• Add 1/2 cup bechamel sauce to the eggs, whisking quickly to temper them and keep them from scrambling in the bechamel sauce, then add egg/sauce mixture to the bechamel sauce and finish whisking.
• Spread bechamel sauce over meat sauce.
• Bake moussaka uncovered for 35-40 minutes at 350°F or until bechamel sauce is set.
• Allow casserole to rest about 15 minutes before serving (I serve the salad course while waiting).

YIGANDES PLAKI - GREEK BAKED BEANS & TOMATO CASSEROLE

Steps:

• Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.
• Preheat the oven to 325F (160C).
• Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
• Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
• Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.
• Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
• Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.
• When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.

GREEK EGG CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
• Melt butter in a medium skillet over medium heat. Add onions and cook, stirring occasionally, until soft, 5 to 7 minutes.
• Meanwhile, heat another pan over medium heat. Cook spinach until heated through, about 5 minutes. Drain.
• Whisk eggs, milk, salt, and pepper together in a large bowl until well combined and foamy. Add the onions, spinach, tomatoes, and feta cheese and stir to combine. Pour egg mixture into the prepared dish.
• Bake in the preheated oven until eggs are set, 30 to 35 minutes.

GREEK CHICKEN CASSEROLE WITH FETA AND PROSCIUTTO

Steps:

• Preheat oven to 180°C.
• Heat a large non-stick frying pan, coat the chicken with cooking oil spray and cook over medium heat until golden. (Alternatively - roast chicken in the oven until just cooked). Place in a casserole dish.
• Coat the onion with cooking oil spray and cook over a low heat until soft.
• Add the garlic and wine and bring to boil, then add the tomatoes, olives and vinegar and and heat through.
• Pour over the chicken, cover and cook in the oven for 50 minutes or until the chicken is cooked and tender.
• 10 minutes before the chicken is cooked, put the prosciutto on a baking tray and cook until golden and crisp -about 3-5 minutes.
• Remove casserole from the oven and stir the parsley through.
• Season to taste with salt and black pepper and crumble the prosciutto and feta over the top to serve.

ISLAND PASTICIO (GREEK NOODLE CASSEROLE WITH GROUND MEAT)

Steps:

• Prepare the pasta in salted water as indicated in the product descriptions. Drain it well and keep warm.
• In the meanwhile prepare the meat sauce:.
• Fry the onion in the oil until golden.
• Add garlic and meat. Cook for 5-8 Minutes until done.
• Switch off the heat.
• Add all the other ingredients one after the other as indicated in the ingredients list.
• If necessary adjust the salt.
• Mix milk with water in bowl.
• For the bechamel melt margarine and add the flour.
• Reduce heat when the flour changes color and add the milk/water mix at once. Stir it quickly until it thickens. Switch off the heat source.
• Add all the remaining ingredients and adjust the salt.
• Prepare your baking mold with some olive oil.
• Put 2/3 of the pasta on the bottom of the mold (at least a 4 liter casserole!).
• Add the meat sauce, followed by the remaining pasta and top with the bechamel sauce. Don't stir!
• Bake 40 Minutes at 180°C or until the top is golden (heat and timing are basing it on convection oven).

GREEK EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in spinach, Monterey Jack and mozzarella cheeses, onion, salt, pepper flakes and oregano. Pour into baking dish.
• Bake 38 to 43 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Top with tomato, feta and dill; serve with lemon wedges.

GREEK MACARONI & HAMBURGER CASSEROLE (MAKARONIA PHOURNISTA)

Steps:

• Preheat oven to 350°F.
• Put water, salt, olive oil and in a large pot and bring to a boil.
• Add macaroni, cook until well done (9-10 minutes), and drain.
• Melt butter in sauce pan, add tomato paste, stir and mix well.
• Add sugar, salt, cinnamon, oregano, orange rind, orange juice, bay leaves, and cloves, and stir well.
• Continue stirring while slowly adding warm water.
• Cover and simmer until only 2/3 of the liquid remains.
• Season beef with salt and pepper, and sauté in olive oil until meat is dry, breaking up meat while browning, so it will not be lumpy when done (8-10 minutes).
• Add onions and garlic and continue to sauté until onion is yellow (3-5 minutes).
• Pour wine over this mixture, stir well, cover tightly, and set aside.
• When only 2/3 of the liquid remains in the tomato sauce, add the ground beef mixture.
• Continue to simmer covered until sauce is thickened.
• Keep hot.
• Put layers in a baking pan in the following order: (1) macaroni (2) meat sauce (3) kephalotiri cheese.
• Keep layering until everything is used up, with the last layer being the meat/tomato sauce.
• Cover the top layer with a single layer of kaseri cheese.
• Bake until the Kasseri is melted (2-3 minutes).
• Serve hot.

GREEK-STYLE POTATO-SPINACH CASSEROLE

Steps:

• Heat oven to 350°F.
• Microwave potatoes as directed on package. (Do not mash.)
• Meanwhile, mix cream cheese, yogurt, egg and lemon juice in medium bowl until blended. Add spinach, olives and Greek seasoning; mix well.
• Place potatoes in medium bowl. Add butter, milk and pepper; mash until ingredients are well blended and potatoes are mashed to desired consistency. Spread onto bottom of 9-inch square pan sprayed with cooking spray; cover with cream cheese mixture. Top with feta.
• Bake 25 to 30 min. or until heated through.

GREEK POTATO CASSEROLE

Steps:

• Place chicken in a large resealable plastic bag.
• Whisk the remaining marinade ingredients together in a small bowl and pour into the bag with the chicken. Seal and refrigerate to marinate for at least an hour, up to overnight.
• Heat a large skillet over medium-high heat and place the marinated chicken pieces in the pan. (Discard marinade.) Cook until browned on each side and chicken is fully cooked through. Transfer to a cutting board and shred with two forks. Set aside.
• Preheat oven to 375 degrees F.
• Toss the potatoes, olive oil, oregano, salt and pepper in a large bowl until all the potatoes are evenly coated.
• Add the olives, tomatoes, feta and shredded chicken to the bowl and gently toss to combine. Transfer the mixture to a 9 x 9-inch or similar-sized baking dish. Cover with foil.
• Bake for 40 minutes. Remove the foil, increase the temperature to 400 degrees F, and bake for another 20 minutes until the potatoes start to brown and crisp around the edges.
• Remove from oven, top with chopped spinach and serve.

"SPETSOFAI" GREEK COUNTRY SAUSAGE CASSEROLE

Steps:

• 1. Slowly saute the peppers in 2 Tbsp olive oil, until they brown slightly. Add the onion & garlic and saute for 5 minutes longer. Add the tomatoes & season with very little salt, pepper & sugar. Simmer for 20 to 25 minutes or until sauce thickens.
• 2. In another pan lightly saute the sausages, in the remaining oil. If you prefer you can grill the sausage or even BBQ. Add them to the peppers -tomato sauce and simmer together for 5 more minutes. Garnish with chopped parsley. Serve hot with a rice pilaf and a glass or two of wine:)

GREEK CHICKEN AND SPINACH RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Spray an ovenproof 10-inch skillet with cooking spray and place over medium heat.
• Add onion, and coat onion with cooking spray. Cook and stir 4 minutes or until translucent. Add water, spinach, rice, salt and ground red pepper. Stir until well blended.
• Remove from heat; sprinkle with salt and place chicken tenders on top in a single layer, sprinkle with Greek seasoning and lemon pepper seasoning.
• Cover with foil and bake 25 minutes or until chicken is no longer pink in center and rice is tender.
• Remove foil and evenly drizzle with oil all over.
• Serve with lemon wedges.