Clam Chowder Casserole recipe
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Ingredients
- 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 ¼ cup diced onion 1 tablespoon Worcestershire sauce 1 teaspoon fresh lemon juice 1 teaspoon ground black pepper
Nutrition Info
- 860 caloriescarbohydrate: 72.1 gcholesterol: 264.2 mgfat: 31.8 gfiber: 5.3 gprotein: 66.5 gsaturatedFat: 17.1 gservingSize: -sodium: 1633.4 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Clam Chowder Casserole
Directions
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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.