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| 5 x ca. 30 g | Uncooked med egg noodles |
| 2 Esslöffel | margarine or butter |
| 2 Esslöffel | flour |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2 Tasse | Half-and-half |
| 2 Esslöffel | dijon mustard |
| 1 x ca. 450 g | Pkg. green Giant American |
| | Mixtures New England Style |
| | Frozen Potatoes, Sweet Peas |
| | And carrots thawed |
| 1 Dose | (15 1/2 oz.) can salmon, |
| | Drained, broken in chunks |
| 4 x ca. 30 g | (1cup) shredded dill Havarti |
| | cheese |
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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.
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