Ingredients:
1 (10 3/4 ounce) cans mushroom soup
1 cup cheddar cheese, diced
1 tablespoon instant minced onion
1 cup uncooked egg noodles
1/4 lb dried beef, cut in bite-size pieces
2 hardboiled egg, sliced
1 cup milk
Directions:
In a buttered 1 1/2 quart casserole dish, stir soup to a creamy consistency.
Add all other ingredients.
Store, covered, in the refrigerator at least 3 to 4 hours– overnight or all day.
Bake, uncovered, at 350 degrees for 1 hour.
Servings: 4-6
Time preparation: 5 min.
Time total: 65 min.