2 c. uncooked elbow macaroni
2 (10 oz.) cans cream of mushroom soup
1 (5 oz.) jar or 2 (3 oz.) pkgs. dried beef, shredded
1 1/2 c. cheddar cheese, cubed
1 tbsp. butter
4 hard cooked eggs, diced
1/2 med. onion, chopped
2 c. evaporated milk

Combine all ingredients and pour in crock pot, stirring thoroughly. Cover and cook on low 5 to 7 hours or high for 3 hours.