OVERNIGHT CASSEROLE

2 cans (10 3/4 oz each) condensed cream of mushroom soup
2 1/2 cups milk
1/2 pound cheddar cheese, cubed
1 /2 package dry onion soup mix
4 cups cooked turkey, diced
2 cups macaroni, cooked very ala dente
3 hard boiled eggs, chopped
1/2 cup butter or margarine melted and divided
1 1/2 cups soft bread crumbs

Preheat oven to 350 degrees F. Coat a 13x9-inch baking dish well with cooking spray.

In a large bowl, combine soup, dry onion soup mix, milk, and cheese. Add chicken or turkey, macaroni and eggs. Stir in 1/4 cup melted butter. Transfer to prepared baking dish. Cover and refrigerate overnight.

WHEN READY TO BAKE:
Toss the breadcrumbs with remaining butter; sprinkle over casserole.

Bake uncovered, at 350 for 60-65 minutes until top is golden brown.