1 can cream of mushroom soup
1 c. milk
1 c. shredded Cheddar cheese
1 c. uncooked elbow macaroni
1/4 lb. dried beef, cut in bite sized pieces
2 sliced hard boiled eggs
3 tbsp. finely chopped onion

Stir soup with milk, cheese, onion, macaroni, and dried beef. Fold in eggs. Place in buttered 1 1/2 quart casserole. Refrigerate three to four hours or overnight. Bake, uncovered, at 350 degrees for 1 hour.