Almond and Macaroni Casserole

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


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


    1. Preheat oven to moderate (350°F.).

    2. 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 skillet.

    3. Add the tomatoes, tomato paste, salt and pepper to taste, and the herbs to the skillet and bring to a boil. Return the meats and vegetables to the skillet and simmer until tender.

    4. Meanwhile, place the almonds on a baking sheet and toast in the oven, stirring occasionally.

    5. Put the meats and almonds through a meat grinder.

    6. Arrange alternate layers of macaroni, sauce, meat and grated cheese in a buttered casserole. Repeat until the casserole is filled, ending with a layer of cheese and tomato sauce. Bake, covered, for thirty minutes.