|Salmon||1 Can (10 oz)|
|Hot pepper sauce||1 Dash|
|Dry mustard||2 Teaspoon|
|Elbow macaroni||1 Cup (16 tbs), uncooked|
|Green pepper||1 Tablespoon, chopped|
|Milk||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cheese||1 Cup (16 tbs), grated|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Cannellini beans||1 Cup (16 tbs), canned|
|Flour||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350°F.
Drain salmon; crush bones and leave in for calcium; flake salmon.
Cook macaroni; drain.
Cook green pepper and garlic in margarine until soft; stir in flour and seasonings.
Stir in milk and cook, stirring constantly until thick.
Remove from heat and stir in cheese.
In greased 2 quart casserole make layers of half the macaroni, cannellini beans, salmon and sauce.
Bake 20 minutes or until hot and bubbly.