1 (15 1/2 oz.) can salmon
3 tbsp. butter
2 tbsp. flour
1/2 tsp. dry mustard
1 (13 oz.) can evaporated milk
1 (10 oz.) pkg. mixed vegetables
3 c. wide noodles, cooked
1 1/2 c. shredded Cheddar cheese

Drain salmon. Break into chunks. Melt butter in saucepan; stir in flour and dry mustard. Gradually stir in evaporated milk. Cook and stir over medium heat until slightly thickened. Stir in vegetables, cooked noodles, and 1 cup cheese. Gently fold in salmon. Pour into greased 2 quart baking dish. Bake, covered, at 350 degrees for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes. Makes 6 servings.