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1 can condensed cream of celery or cream of mushroom soup
3/4 c. milk
1 c. uncooked elbow macaroni
1 c. diced cooked ham
1 c. finely diced cheese
2 hard cooked eggs, peeled & chopped
1/4 c. onion

Mix soup and milk. Add macaroni, ham, cheese, eggs and onion. Place in 1
1/2 quart casserole. Cover and refrigerate overnight. Bake covered at 350
degrees for about 1 hour, or until macaroni is tender.