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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A yummy casserole with the delicious flavor of New England style clam chowder. Easy to make and very hearty. A great weeknight supper. 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. 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. Preheat oven to 375 degrees F (190 degrees C).
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. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
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