Saturday, February 4, 2012

Casserole Recipes: Clam Chowder Casserole

1 (8 ounce) package uncooked elbow macaroni2 cups shredded sharp Cheddar cheese2 (10.75 ounce) cans condensed cream of potato soup3 (6.5 ounce) cans chopped clams with juice2 eggs, beaten1 green onions, diced1/4 cup diced onion1 tablespoon Worcestershire sauce1 teaspoon fresh lemon juice1 teaspoon ground black pepperBring 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. Amount Per Serving  Calories: 860 | Total Fat: 31.8g | Cholesterol: 277mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 860
Total Fat: 31.8gCholesterol: 277mgSodium: 1633mgTotal Carbs: 72.1g    Dietary Fiber: 5.3gProtein: 66.5g VIEW DETAILED NUTRITION
About: Nutrition Info
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