1/4 lb. dried beef, cut into bite size pieces
1/2 lb. Monterey Jack cheese, grated
1 sm. onion, diced
1 (4 oz.) can mushrooms, drained
4 hard cooked eggs, diced
2 cans cream of mushroom soup
1 3/4 c. milk
2 c. raw elbow macaroni

In a large bowl combine all the ingredients. Pour into ungreased baking dish (9"x13" approximately) and refrigerate, covered, overnight. Bake at 350 degrees for 1 hour. (No salt needed in the recipe, dried beef is salty enough.) Yield: 6 to 8 servings.