1 c. uncooked elbow macaroni
1 can cream of mushroom soup
1 c. milk
1 c. grated Cheddar cheese
2 hard cooked eggs, chopped
3 tbsp. finely chopped onion
1/4 lb. dried beef (tear into bite-size pieces)

Butter a 1 1/2 quart casserole. Combine milk with soup in casserole. Add macaroni, cheese, eggs, onion and dried beef which has been torn into bite-sized pieces. Mix well and refrigerate overnight. Bake at 350 degrees for 1 hour.