I forgot . . .

Pastitsio (Greek Lasagna)
from Better Homes and Gardens Heritage Cookbook
1 1/2 pounds ground beef
1 cup chopped onion
1 (16 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon basil
2 cups raw elbow macaroni
4 slightly beaten egg whites
1 cup feta cheese, crumbled & divided
1/2 cup butter or margarine
1/2 cup all purpose flour
1/4 teaspoon ground cinnamon (or paprika)
4 cups milk
1 cup shredded mozzarella cheese
4 slightly beaten egg yolks

In a skillet, cook beef and onion until meat is browned. Drain off
excess fat. Add undrained tomatoes, tomato paste, basil and 1 teaspoon
salt. Simmer, covered, for 30 minutes, stirring often. Meanwhile, cook
macaroni according to package directions; drain well. Stir in egg
whites and half of the feta. Add meat mixture, stir and pour into a 13
by 9 inch baking dish. In large saucepan, melt butter. Blend in flour
and 1 teaspoon salt. Add milk all at once. Cook, stirring constantly,
until thickened and bubbly.. Remove from heat. Gradually stir some of
the hot sauce into egg yolks; blend well. Return yolk mixture to
remaining sauce.Stir in mozzarella and the other half of the feta.
Pour on top of the meat mixture. Sprinkle lightly with additional
cinnamon or paprika. Bake at 375 degrees for 35 to 40 minutes. Let
stand ten minutes before serving. Serves 12 (may be halved.)
To simplify just substitute jarred spaghetti sauce for the tomatoes,
tomatp paste & onions

Lynn from Fargo
No, I made that up about the state casserole, but if we had one it
would be Tater Tot or Macaroni/Tomato/Beef
(Because of the potatoes & the wheat & the beef we grow)