1/2 onion, diced

1 clove garlic, minced

1/2 C. mushrooms, sliced

1 can cream of mushroom soup

1 C. half and half

2 6.5 oz cans minced or chopped clams, drained

1 tsp. Worcestershire sauce

1/4 tsp. nutmeg

1 tsp. fresh thyme leaves

1 1/4 C. grated mozzarella

5 c cooked bowtie pasta

1/2 C. grated parmesan

1 1/4 C. grated cheddar (mild)

 

Preheat oven to 400F. In a large pot over medium heat, sauté onion, garlic, and mushrooms in butter. Stir in cream of mushroom soup, half and half, and clams. Mix well. Add Worcestershire sauce, nutmeg, and thyme.  Bring to a low boil. Stir in mozzarella and pasta.  Simmer 15 minutes. Place mixture in a well-greased 2qt casserole dish.  Sprinkle with parmesan and top with cheddar. Bake 30 minutes.

 

Yield:

Calories:

Fat:

Fiber: