Clam Chowder Casserole
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 ⓘ
- 1/4 cup diced onion ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1 teaspoon fresh lemon juice
- 1 teaspoon ground black pepper ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
403
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).