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

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. Thaw and drain vegetables. 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 1/2 cup cheese. Bake uncovered 5 minutes or until cheese melts. Makes 6 servings.