Stuffed Quahogs
A savory baked casserole featuring creamy cheeses, hearty quahogs, beans, and spicy seasonings, perfect for seafood lovers and those craving comfort food with a flavorful kick.
Ingredients
- 1 c. chopped quahogs ⓘ
- 2 onions
- 2 cloves garlic
- 1 stick butter ⓘ
- 1 (16 oz.) box Bells stuffing ⓘ
- 2 (8 oz.) cans tomato sauce ⓘ
- quahog juice ⓘ
- parsley
- paprika
- 2 stalks celery ⓘ
- 1 tsp. crushed red pepper ⓘ
- 1 (19 oz.) can chickpeas, drained
- 2 Tbsp. olive oil ⓘ
- 2 Tbsp. tahini ⓘ
- 4 cloves crushed garlic ⓘ
- 1/2 c. lemon juice ⓘ
- salt ⓘ
- pepper ⓘ
- cumin ⓘ
- 1 can Hormel chili (hot) ⓘ
- 1 can refried beans ⓘ
- 1 tomato, chopped
- 1 small onion, chopped ⓘ
- 2 tsp. diced green chilies ⓘ
- 1 tsp. Tabasco sauce ⓘ
- 1 pkg. shredded Monterey Jack cheese ⓘ
Instructions
- Spread cream cheese evenly in an 8 x 8-inch foil pan or casserole dish.
- Mix the chopped quahogs, onions, garlic, butter, stuffing, tomato sauce, quahog juice, parsley, paprika, celery, crushed red pepper, chickpeas, olive oil, tahini, additional garlic, lemon juice, salt, pepper, cumin, chili, refried beans, chopped tomato, chopped onion, green chilies, and Tabasco sauce.
- Place the mixture on top of the cream cheese in the dish.
- Sprinkle shredded Monterey Jack cheese evenly over the top.
- Bake at 350°F for 30 minutes until bubbly and golden.
Nutrition & Diet Analysis (per serving)
1329
kcal
66% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).