1 (15 1/2 oz.) can salmon
3 tbsp. butter
2 tbsp. dry mustard
1 (13 oz.) can evaporated milk
1 (10 oz.) pkg. mixed vegetables, thawed and drained
3 c. wide egg noodles, cooked
1 1/2 c. cheddar cheese, shredded

Drain salmon; break into large 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. Fold in salmon.

Pour into greased 2-quart baking dish. Bake covered at 350 degrees for 25 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes or until cheese melts.