Chipped Beef Casserole

I found this on an old recipe card while doing some cleaning. I think it belonged to my great aunt Mildred. It said "At Mabel Grandy's luncheon in Eau Claire, on Saturday, July 27th." There was also a note on it: "I use a little more than a cup of the noodles as it thickens more if you do. I didn't put any onion in mine as I don't like them." Preparation time does not include time in refrigerator.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1 (10 3/4ounce) can  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

1. In a buttered 1 1/2 quart casserole dish, stir soup to a creamy consistency.
2. Add all other ingredients.
3. Store, covered, in the refrigerator at least 3 to 4 hours-- overnight or all day.
4. Bake, uncovered, at 350 degrees for 1 hour.