1 c. uncooked elbow macaroni (4 oz.)
1 can condensed cream of mushroom soup
1/2 c. milk
2 hard cooked eggs, sliced
1 c. shredded Cheddar cheese (4 oz.)
3 tbsp. finely chopped onion
1/4 lb. dried beef cut into bite sized pieces (wash off beef to take out the extra salt)

Heat oven to 350 degrees. Cook macaroni as directed on package. Blend soup and milk. Stir in cheese, onion, drained macaroni and dried beef. Fold in eggs. Pour into 1 1/2 quart casserole (ungreased). Cover and bake 30 minutes or until heated through.