Salmon Noodle Casserole

• 1 (15 1/2 oz.) can or 2 cans (7 1/4 oz.) each salmon
• 3 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1/2 tsp. dry mustard
• 1 tall can (13 oz.) evaporated milk
• 1 (10 oz.) pkg. mixed vegetables, thawed and drained
• 3 c. wide noodles, cooked
• 1 1/2 c. shredded Cheddar cheese, divided

1. Drain salmon; break into large chunks.
2. Melt butter in saucepan; stir in flour and dry mustard.
3. Gradually stir in evaporated milk.
4. Cook and stir over medium heat until slightly thickened.
5. Stir in vegetables, cooked noodles and 1 cup cheese. Gently fold in salmon.
6. Pour into a greased 2-quart baking dish. Bake, covered, at 350u0b0 for 25 minutes.
7. Sprinkle with remaining 1/2 cup cheese.
8. Bake, uncovered, for 5 minutes or until cheese melts.
9. Makes 6 servings.

salmon, butter, flour, dry mustard, milk, mixed vegetables, wide noodles, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822066 (may not work)