Clam Chowder Casserole

Ingredients

• Servings: 4
• 1 (8 ounce) package uncooked elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 2 (10.75 ounce) cans condensed cream of potato soup
• 3 (6.5 ounce) cans chopped clams with juice
• 2 eggs, beaten
• 1 green onions, diced
• 1/4 cup diced onion
• 1 tablespoon worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil. place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, mix the cooked macaroni, 1 1/2 cups cheddar cheese, potato soup, clams with juice, eggs, green onions, onion, worcestershire sauce, lemon juice, and pepper. transfer to a large casserole dish, and top with remaining cheese.
• bake 30 minutes in the preheated oven, until cheese is melted and bubbly.