Clam Chowder Casserole

Clam chowder casserole serves:

4 to 6 1 package (8 ounces)
elbow macaroni 2 cups (8 ounces)
shredded sharp white cheddar cheese 2 cans (10 3/4 ounces each)
condensed new england clam chowder 1 can (6 1/2 ounces)
minced clams, drained 2 scallions, thinly sliced 1/2 teaspoon black pepper
1 cup oyster crackers 1 tablespoon butter, melted

1.Preheat the oven to 375 degrees f. Coat an 8-inch square baking dish with nonstick cooking spray.
2. Cook the macaroni according to the package directions; drain and place in a medium bowl.
3. Add the cheese, clam chowder, clams, scallions, and pepper to the noodles; mix well. Pour into the baking dish, sprinkle evenly with the crackers, and drizzle with the butter.
4. Bake for 25 to 30 minutes, or until bubbly and the topping is golden.
Note: for added color and flavor, you might want to mix in half of a diced red bell pepper along with the chowder and other ingredients.