1 lb. bulk pork sausage
1/2 c. chopped onion
1 c. uncooked elbow macaroni
1 (10 1/2 oz.) can condensed cream of celery soup
2/3 c. milk
3 slightly beaten eggs
1 c. shredded sharp process cheese
3/4 c. corn flakes, crushed
1 tbsp. butter, melted

Cook sausage and onion until meat is lightly browned; drain off excess fat. Cook macaroni according to package directions; drain.

Combine sausage mixture, drained macaroni, cream of celery soup, milk, eggs and shredded cheese. Place in an 8 x 8 x 2 inch baking dish.

Mix corn flake crumbs and melted butter; arrange in border. Bake at 350 degrees for 40 minutes. Makes 6 servings.