1 (10 1/2 oz.) can condensed cream of mushroom soup (or cream of celery)
1 c. milk
1/2 lb. cheddar cheese finely chopped or grated
1 c. uncooked elbow macaroni
1/4 lb. dried beef cut into small pieces
2 hard boiled eggs, sliced
2 tbsp. finely chopped onion

Pour boiling water over beef and allow to stand 5 minutes, drain. Meanwhile, stir soup with milk to make a creamy consistency. Add cheese, onion, uncooked macaroni and dried beef. Add eggs, mix gently. Turn into buttered 1 1/2 quart baking dish. Store covered in refrigerator at least 3 or 4 hours or overnight. Bake uncovered in 350 degree oven 1 hour.