2 cups large size elbow macaroni, cooked according to package directions, less 3 minutes cooking
time, set aside
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
3/4 cup whole milk
1 cup salad dressing (mayonnaise)
1 cup grated cheddar cheese
3 hard boiled eggs, chopped
2 2-ounce packages dried beef, cut up
Preheat oven to 350 degrees.
In a large bowl, mix together soup, milk, and salad dressing until well blended. Add cheese, eggs, beef and macaroni; mix well. Pour mixture into a greased 2-quart glass baking dish. Bake uncovered about 35 minutes or until thoroughly heated.
**This recipe comes from The Great Minnesota Hot Dish by Theresa Millang.