2 lb. diced veal or other beef
1 lb. broad noodles, cooked and drained
1 can corn
1 sm. can pimentos
1 sm. can mushrooms (pieces and stems are okay)
Salt and pepper
1 stick butter
1 heaping tbsp. flour
2 c. milk
1/2 lb. Velveeta or Chateau cheese

Cook veal in small amount of water not too brown. When tender, add noodles, corn, pimentos, mushrooms, salt, and pepper. Melt butter; add flour, milk, salt, and pepper. Cook until it thickens. Add cheese. Pour this over first mixture. Bake slowly at 350 degrees for about 45 minutes.