1 can (10.5 oz.) condensed cream of mushroom soup
1 c. milk
1 c. finely cut cheddar cheese (about 1/4 lb.)
1 c. uncooked elbow macaroni
3 tbsp. finely chopped onion
1/4 lb. dried beef, cut in bite size pieces
2 hard cooked eggs, sliced

Stir soup and milk to a creamy consistency. Add rest of ingredients except eggs. Then fold in eggs. Turn into buttered 1 1/2 quart baking dish. Store covered in refrigerator at least 3 to 4 hours or overnight.

Heat oven to 350 degrees. Bake 1 hour uncovered. Serves 4.