Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Uncooked elbow macaroni |
| 2 cans | (10 oz.) cream of mushroom soup |
| 1 | Jar; (5 oz.) or |
| 2 packs | (3 oz.) dried beef; shredded |
| 1½ cup | Cheddar cheese; cubed |
| 1 tablespoon | Butter or margarine |
| 4 | Hard cooked eggs; diced |
| ½ medium | Onion; chopped |
| 2 cups | Evaporated milk |
Combine all ingredients and pour in crock pot, stirring thoroughly. Cover and cook on low 5 to 7 hours or high for 3 hours.
Posted to recipelu-digest Volume 01 Number 393 by James and Susan Kirkland <kirkland@...> on Dec 21, 1997