1 can cream of mushroom soup
1 c. milk
1/2 lb. Cheddar cheese, diced
2 hard cooked eggs, sliced
2 tbsp. finely chopped onions
1 c. uncooked macaroni
1/4 lb. chipped beef, cut in sm. pieces

Cover chipped beef with boiling water for 5 minutes; drain. Stir soup until creamy. Add milk, cheese, onion, macaroni, chipped beef and sliced eggs. Mix gently. Turn mixture into 2 quart casserole. Store covered overnight in refrigerator. Bake uncovered 1 hour at 350 degrees.