1 can cream of mushroom soup
2 tbsp. flour
1/2 tsp. dry mustard
1/4 lb. American sheese, cut into sm. pieces
2/3 c. evaporated milk
2 tbsp. green pepper, finely cut
2 tbsp. pimiento
3 c. cooked noodles
2 c. cooked ham, cut up
Potato chip crumbs

Set oven at 325 degrees. Mix in a 2 quart sauce pan until smooth, the soup, dlour and dry mustard. Stir in cheese, milk, green pepper and pemiento. Cook and stir over medium heat until cheese melts. Add noodles and ham. Pour into a greased 1 1/2 quart baking dish. Sprinkle with potato chip crumbs. Bake for 20 minutes. Serves 6 to 8.