Boil macaroni noodles until tender and drain; shred cheese and lay aside; spray casserole dish with spray cooking oil; in a bowl mix together the following: 4 eggs, 1 can of cream of mushroom soup and 3 cups of milk.

Begin layering as follows: layer of noodles then layer of cheese, salt and pepper; continue and end with cheese and salt and pepper on top. Pour liquid mixture over top. Add milk until you can press down slightly and see the liquid through the noodles.

Place dish in oven, uncovered, for approximately 30 minutes at first. Check every 10 minutes after that, pushing on the side of the noodles with the back of a fork or spoon to see if the liquid is gone. Try to pull the dish out of the oven while still moist with at least some liquid, making sure the top is slightly browned. It will continue to cook while out of the oven.

Submitted by: Kim Estes