1 c. elbow macaroni
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. milk
1 c. Cheddar cheese, chopped
3 tbsp. onion, finely chopped
1/4 lb. dried beef, cut into bite size pieces
2 hard-cooked eggs, sliced

Cook macaroni and drain. In bowl, blend soup and milk. Stir in cheese, onion, drained macaroni and dried beef. Fold in eggs and pour into ungreased 1 1/2 quart casserole dish. Bake at 350 degrees 30 minutes. Makes 6 to 8 servings.