Aunt Betty's Creamy to Die for Beef Casserole

• 11 ounces cream of mushroom soup
• 1 cup shredded cheddar cheese
• 2 hard-boiled eggs, sliced
• 1 cup milk
• 3 tablespoons finely chopped onions
• 1 cup uncooked elbow macaroni
• 4 ounces dried chipped beef, cut into bite size pieces (rinse the beef to the desired saltiness level, if preferred)

1. Put soup in a 2 quart casserole dish.
2. Stir until creamy.
3. Gradually add milk, stirring well.
4. Add cheese, macaroni, onion and beef; blend well.
5. Fold in sliced eggs.
6. Cover and store in the refrigerator at least 3 hours or overnight.
7. Stir briefly and bake uncovered at 325F for one hour.

cream of mushroom soup, cheddar cheese, eggs, milk, onions, elbow macaroni, beef

Taken from www.food.com/recipe/aunt-bettys-creamy-to-die-for-beef-casserole-289259 (may not work)