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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sometimes I change up the recipe and top this casserole with crumbled feta cheese. I like serving it with a simple Greek salad, pita bread, and a great red wine. —Christine Datian, Las Vegas Ingredients:
cooking spray |
2 pounds peeled baking potato, cut into 1/4-inch-thick slices |
1 cup chopped onion (about 1 medium) |
2 garlic cloves, chopped |
1 pound ground lamb |
1/2 cup chopped green bell pepper |
1/2 cup chopped red bell pepper |
1 cup no-salt-added tomato sauce |
1 teaspoon salt |
1 teaspoon ground cumin |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon ground cinnamon |
1/2 cup finely chopped fresh flat-leaf parsley |
1 cup 1% low-fat milk |
2 large eggs, lightly beaten |
Directions:
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add one-third of potato slices to pan; cook 3 minutes on each side or until lightly browned. Transfer potato to bowl. Repeat procedure with cooking spray and remaining potato slices.
2. Preheat oven to 350°.
3. Recoat pan with cooking spray. Add onion, garlic, and lamb to pan; cook 3 minutes or until lamb begins to brown. Add bell peppers, tomato sauce, salt, cumin, black pepper, cinnamon, and parsley; cook 10 minutes.
4. Arrange half of potato slices in a 13 x 9–inch baking dish coated with cooking spray. Arrange lamb mixture over potatoes; top with remaining potato slices. Combine milk and eggs in a small bowl; pour over potato mixture. Bake at 350° for 30 minutes or until top is golden and set. Remove from oven; let stand 10 minutes before serving.
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