Diva Tasting: Clam Chowder Bake…

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

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