Almond and Macaroni Casserole

Name: Almond and Macaroni Casserole
Yield: 6 to 8 servings
Ingredients: ½ cup blanched almonds; 1 cup grated Parmesan or Romano cheese; 1 pound macaroni, cooked according to package directions; 1 teaspoon dried basil; ½ teaspoon dried orégano (optional); 2 tablespoons olive oil; 1 pound pork chops; 1 pound round steak; 1 can (6 ounces) tomato paste; 4 cups canned Italian tomatoes; Salt and freshly ground black pepper; 2 garlic cloves, finely minced; ½ cup chopped onion

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 pound round steak
1 pound pork chops
2 tablespoons

Stew

Method

Preheat oven to moderate (350°F.).
Cut the steak into four pieces. Brown the steak and the pork chops in the olive oil and add the garlic and onion to the skillet. Cook until the onion is golden. Remove the meats and vegetables from the ski