1 c. milk
1 (10 1/2 oz.) can cream of mushroom soup
1/4 lb. American cheese
1 c. cooked macaroni
1 (7 1/2 oz.) can tuna
2 hard boiled eggs
Buttered bread crumbs

Add cup of milk to soup in top of double boiler. Cut up cheese. Add to milk and soup and let cheese melt. Stir often. Cook macaroni as directed, drain and rinse in colander. When soup and cheese are melted, cut up eggs and add all ingredients together, including drained tuna. You may serve plain over toast or put into a buttered 9"x12" baking dish or large casserole dish. Sprinkle with buttered bread crumbs (approximately 1/4 cup butter with approximately 1/2 cup bread crumbs, more or less as needed). Makes 4 servings.