4 c. med. noodles (about 1/2 lb.)
2 med. onions, chopped
2 tbsp. butter
2 lbs. ground chuck
1 tbsp. salad oil
2 tsp. salt
1/2 tsp. pepper
1 tsp. dried thyme
1 can cream of celery soup
1/2 c. milk
1 1/2 c. grated Cheddar cheese
3 beaten eggs

Cook noodles, drain and rinse. Brown meat and onions in butter with salt, pepper and thyme.

In 3 quart casserole arrange noodles, meat and soup with milk. Sprinkle grated cheese over top. Pour beaten eggs over cheese. Bake uncovered 1 hour or until lightly browned.