1 can condensed cream of celery or mushroom soup
3/4 c. milk
1 c. uncooked elbow macaroni
1 c. diced, cooked ham
1 c. finely diced process cheese
2 hard cooked eggs, peeled & chopped
1/4 c. chopped onion

Mix soup and milk. Add macaroni, ham, cheese, eggs and onion. Place in 1 1/2 quart casserole; cover and refrigerate overnight. Bake, covered at 350 degrees for about 1 hour, or until macaroni is tender.