Clam Chowder Casserole

• 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

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.

elbow macaroni, cheddar cheese, condensed cream, with juice, eggs, green onions, onion, worcestershire sauce, lemon juice, ground black pepper

Taken from www.allrecipes.com/recipe/76513/clam-chowder-casserole/ (may not work)