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Easy Creamy Salmon Casserole

1 (15 1/2 oz.) can Salmon
3 Tbsp. margarine
2 Tbsp. flour
1/2 tsp. dry mustard
1 (13 oz.) can evaporated milk
1 (10 oz.) package mixed vegetables
3 cups wide noodles, cooked
1 1/2 cups 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 F for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes.


Makes 6 servings



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