1 can cream of mushroom or celery soup
1 c. milk
1 c. shredded Cheddar cheese
2 tbsp. minced onion
1 c. elbow macaroni, uncooked
1/4 lb. dried beef, cut in bite sized pieces
2 hard boiled eggs, sliced or cut in pieces

Put soup in bowl and stir to make creamy. Add milk, cheese, onion, raw macaroni and dried beef. Fold in eggs. Cover with waxed paper and store in refrigerator 3 to 4 hours or overnight. Put in buttered casserole. Bake 1 hour, uncovered at 350 degrees.