1 c. uncooked elbow macaroni (about 4 oz.)
1 can cream of mushroom soup
1/2 c. milk
1 c. shredded cheddar cheese (about 4 oz.)
3 tbsp. finely chopped onion
1/4 lb. dried beef, cut into bite size pieces (if dried beef is very salty, pour boiling water over it & drain)
2 hard cooked eggs, sliced

Heat oven to 350 degrees. Cook macaroni as directed on package; drain. Blend soup and milk in large bowl. Stir in cheese, onion, macaroni and dried beef; fold in eggs. Pour mixture into ungreased 1 1/2 quart casserole. Cover tightly; bake 30 minutes or until heated through.