1 (10 oz.) can cream of mushroom soup
1 c. milk
1 c. shredded cheddar
1/4 c. chopped onion
1 c. uncooked elbow macaroni
1/4 lb. dried beef, cut in sm. pieces
2 hard boiled eggs, chopped

In large bowl stir soup, milk, cheese, onion, macaroni and dried beef. Fold in eggs, turn into buttered 1 1/2 quart baking dish. Store covered in refrigerator 3 to 4 hours or overnight. Bake at 325 degrees for 1 hour, uncovered. Yield: 4 to 6 servings.