Coffman Casserole - cooking recipe

Ingredients

1 (7 oz.) pkg. elbow macaroni (uncooked)
2 c. grated Cheddar cheese
2 Tbsp. chopped onion
2 cans cream of mushroom soup (can add extra can mushrooms)
3 hard-boiled eggs, cut finely
dash of pepper and Worcestershire
1 tiny jar red pimento (may add)
4 oz. jar chipped beef, cut finely
1 Tbsp. chopped green pepper
1/4 c. chopped celery
2 c. milk

Preparation

Mix all ingredients together, except hard-boiled eggs.
Put half of mixture in well buttered large casserole.
Sprinkle hard-boiled eggs on top.
Add other half of mixture.
Cover and refrigerate for at least 24 hours.
Remove from refrigerator; sprinkle crumbs if you like over top and bake 1 hour at 350\u00b0. Remove from oven and let set 10 minutes before serving.
Serves about 8 people.