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 calories
carbohydrate: 72.1 g
cholesterol: 264.2 mg
fat: 31.8 g
fiber: 5.3 g
protein: 66.5 g
saturatedFat: 17.1 g
servingSize: -
sodium: 1633.4 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

A yummy casserole with the delicious flavor of New England style clam chowder. Easy to make and very hearty. A great weeknight supper.

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