1 can mushroom soup
1 c. milk
1 c. grated cheese, medium sharp Cheddar
3 tbsp. finely chopped onion
1 c. uncooked elbow macaroni
1/4 lb. dried beef, cut sm.
2 hard-boiled eggs, chopped

Add milk to soup gradually and stir until smooth. Add cheese, onion, macaroni and beef. Fold in eggs. Put in buttered 1 1/2 quart casserole. Store, covered, in refrigerator overnight or at least 3-4 hours. Bake 1 hour uncovered at 350 degrees. Serves 4-6.