|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Evaporated milk||1 2⁄3 Cup (26.67 tbs)|
|Sliced mushrooms||8 Ounce|
|Worcestershire sauce||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Canned salmon||1 Pound|
|Medium noodles||8 Ounce|
|Sliced stuffed olives||1⁄2 Cup (8 tbs)|
|Buttered cheese cracker crumbs||1 Cup (16 tbs)|
Melt butter in medium saucepan; remove from heat.
Blend in flour, mustard, paprika and salt.
Stir in evaporated milk.
Drain mushrooms, reserving liquid.
Add enough water to reserved liquid to measure 1 cup.
Add to flour mixture.
Cook, stirring over medium heat until thickened.
Stir in Worcestershire sauce, lemon juice and cheese.
Drain and flake salmon.
Cook noodles according to package direc- tions; drain.
Add salmon, noodles, olives and mush- rooms to cream sauce.
Spoon into greased 2-quart casserole.
Top with cracker crumbs.
Bake at 375 de- grees for 30 minutes.