2 cans mushroom soup (1 chicken or celery and 1 cheese)
2 1/2 c. milk
1 c. grated American cheese
1/2 c. grated onion
1 (8 oz.) pkg. uncooked macaroni (2 c.)
1 (4 oz.) pkg. chipped beef

Mix soup and milk until creamy and smooth. Add remaining ingredients; place in 2 1/2 quart casserole. Refrigerate overnight. Remove 1 hour before baking. Bake, uncovered, for 1 hour at 350 degrees. Makes 8 to 10 servings. Can be topped with crushed potato chips or onion rings.