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Recipes
Seafood
Casseroles
Can Fish Casserole

James's Canned Salmon Noodle Vegetable Casserole

5 oz Uncooked med egg noodles
2 tbl Margarine or butter
2 tbl Flour
1/2 tsp Salt
1/4 tsp Pepper
2 cup Half and half
2 tbl Dijon mustard
1 lb Pkg. green Giant American
    Mixtures New England Style
    Frozen Potatoes, Sweet Peas
    And carrots thawed
1 can (15 1/2 oz.) can salmon,
    Drained, broken in chunks
4 oz (1cup) shredded dill Havarti
    Cheese

 Method :
Heat oven to 350 F. Grease 2 quart casserole. Cook noodles to desired doneness as directed on package. Drain; cover to keep warm Meanwhile, melt margarine in medium saucepan over medium heat. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly.
Gradually stir in half and half. Coo until mixture boils and thickens, stirring constantly. Stir in mustard. In large bowl, combine cooked noodles sauce, vegetables and salmon. Spoon into greased casserole. Bake 350 F. for 25 to 30 minutes until bubbly around edges Sprinkle with cheese.