Macaroni and Dried Beef Casserole

by Amy Chenevey

SERVINGS

8 servings scale / convert

INGREDIENTS

2 cups uncooked elbow macaroni
2 cans cream of mushroom soup
4 dried beef, chopped
4 oz. shredded cheddar cheese
4 hard boiled eggs, diced
1/4 cup onion
2 cups milk

INSTRUCTIONS

Stir all together in a 2 quart casserole dish, cover and refrigerate over night. Bake uncovered at 350°F for 1 hour.

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