4 c. medium noodles (1/4 lb.)
3 or 4 med. onions, chopped
2 tbsp. butter
2 lbs. lean ground chuck
1 tbsp. oil
2 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
1 can cream of celery soup, undiluted
1/2 c. milk
1 1/2 c. grated cheddar or sharp cheese
3 eggs, beaten

Preheat oven to 350 degrees. Cook noodles according to directions; drain well. In large skillet, saute onions in butter until tender; set aside. In same skillet cook beef in oil with salt, pepper, thyme, stirring to break meat into bits, about 10 minutes or until meat loses color; add sauteed onion. In 3 quart buttered casserole, arrange 1/3 of noodles, then half of meat mixture and half of soup combined with milk. Repeat and put last of noodles on top. Sprinkle cheese over this and pour beaten eggs on top of cheese. Bake, covered until hot and bubbly top will be very crisp, about 1 hour.

Makes 8 to 10 servings. Preparation time approximately 30 minutes.