Ingredients
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup Velveeta cheese, cut fine
- 3 Tbsp. finely chopped onion
- 1 cup uncooked elbow macaroni
- 1/4 lb. dried beef (cut in bite-size)
- 2 hard-cooked eggs, sliced
Directions
Stir soup until creamy, add milk cheese, onion, macaroni, and dried beef. Fold in sliced eggs; turn into a buttered casserole dish. Refrigerate for 3-4 hours or overnight. Bake, uncovered, at 350 degrees F for 1 hour.
By Robin from Washington, IA
