Clam Chowder Casserole

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

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.