Clam Chowder Casserole

10 ingredients
4 steps

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

Directions

  1. 1
    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.
  2. 2
    Preheat oven to 375 degrees F (190 degrees C).
  3. 3
    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.
  4. 4
    Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

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