4 c. med. noodles
3-4 onions, chopped
2 tbsp. butter
2 lbs. ground beef
1 tbsp. salad or olive oil
2 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
1 can cream of celery soup
1/2 c. milk
1 1/2 c. grated cheese (6 oz.)
3 eggs, beaten

Cook noodles until just tender and drain. In large skillet saute onion in butter until tender, not brown. Set aside.

In same skillet cook meat with salt, pepper and thyme in oil, stirring to break up meat. Cook until meat loses red color, not brown. Add onion.

In 3 quart casserole arrange 1/3 noodles, half the meat, half the soup combined with milk 1 1/4 hours or longer before baking. Sprinkle cheese over casserole. Pour on beaten eggs last. Bake uncovered 1 hour at 350 degrees until top is browned and very crisp.