10 1/2 oz. can cream of mushroom soup
1 c. milk
1 c. finely cut Cheddar cheese
1 c. uncooked elbow macaroni
3 tbsp. finely chopped onion
1/4 lb. dried beef, cut into bite size pieces
2 hard-cooked eggs, sliced

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

Bake at 350°F for 1 hour, uncovered.

Makes 4 to 6 servings.