Clam Chowder Bake
1 (8 Ounce) Package Uncooked Rotini Pasta
3 Cups Shredded Sharp Cheddar Cheese
2 (10.75 Ounce) Cans Condensed Cream Of Mushroom Soup
7 (6.5 Ounce) Cans Chopped Clams With Juice
4 Eggs, Beaten
5 Green Onions, Diced
¼ Cup Diced Onion
5 Tablespoon Worcestershire Sauce
1 Fresh Lemon Juiced and Zested
1 Teaspoon Ground Black Pepper
Step 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Step 2 Preheat oven to 375 degrees F (190 degrees C).
Step 3 In a large bowl, mix the cooked pasta, 2 Cups Cheddar cheese, the soup, clams with juice, eggs, green onions, onion, Worcestershire sauce, lemon juice, and pepper. Transfer to an oiled 9×13-inch casserole dish, and top with remaining cheese.
Step 4 Bake 30 minutes in the preheated oven, until cheese is melted and bubbly. Serve with Snow Peas and Rolls. Serves 8