In 2 or 2 1/2-quart casserole, combine carrots, celery, onions, water and salt.
Cook covered, 10 minutes or until partially cooked.
Combine flour with liquid from salmon.
Add milk, flour mixture, salmon, Worcestershire sauce and pepper to vegetables.
Cook covered, 10 minutes or until vegetables are desired doneness and sauce boils and thickens.
Stir in cheese.
Let stand, covered, 2 minutes to melt cheese.