Clam Chowder Casserole

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

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.

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.