1 c. milk
1 c. Velveeta (cut up)
1 can cream of mushroom soup
1 c. uncooked elbow macaroni
1 can mushrooms (8 oz.)
3 tbsp. chopped onion
1/4 lb. dried beef (5 oz. jar)

Stir milk, soup, juice of mushrooms to make creamy. Add macaroni, dried beef and mushrooms and cheese. Put in buttered 1 1/2 quart casserole. Store in refrigerator overnight. Bake at 350 degrees for 1 hour.