Dried Beef and Noodles
3 to 4 oz. dried beef
1 pkg. (8 oz. noodles
2 teaspoons vegetable oil
¼ up butter or margarine
¼ cup flour
2 cups evaporated milk
1 pkg. (10 oz.) frozen peas or frozen mixed vegetables, partially thawed
1 pkg. (8 oz.) sharp processed cheese, grated
Snip dried beef into small pieces; set aside. Cook noodles according to package directions until barely tender. In large bowl, toss with oil; set aside. In saucepan, melt butter over medium heat. Blend in flour until smooth. Gradually stir in evaporated milk. Cook until smooth and thick.
Pour white sauce over noodles; toss to mix. Fold in snipped beef, vegetables and most of grated cheese, reserving a small amount to sprinkle over top; stir well. Pour mixture into well-greased Crock-Pot. Sprinkle lightly with reserved cheese. Cover and cook on low setting for 6 to 10 hours.
Makes 4 to 6 servings (about 2 ½ quarts).