Macaroni-Cheese Clam Casserole
Contributed by Mrs. Albert Kodak.
Ingredients
- 2 c. cooked macaroni
- 1 c. shredded sharp cheese
- 2 c. milk
- 2 eggs, beaten
- 2 Tbsp. butter or oleo
- 1/2 lb. bacon
- Salt and pepper to taste
- 1 c. ground clam
Method
- Mix your macaroni, cheese, milk, eggs, butter and clam in a bowl; salt and pepper to taste.
- Place in 2 1/2 qt. casserole and place bacon strips on top.
- Bake 35 minutes at 350.
Notes from the transcription
- I like to serve in individual clam shells. Makes an attractive way to serve clam on the half shell as well as holds the heat.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.