3 ounces dried beef (up to 4 oz)

1 8 oz pkg noodles

2 teaspoons vegetable oil

1/4 cup butter or margarine

1/4 cup flour

2 cups evaporated milk

1 10 oz pkg frozen peas -- or

frozen mixed vegetables -- partially thawed 1 8 oz pkg grated sharp process cheese

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, meot butter over medium heat. Blend in flour until smooth. Graduall y stir in evaporated milk. cook until smooth and thick.

Pour white sauce over noodles; toss to mix. Fold in snipped beef, vegetables a nd most of grated cheese, reserving a small amount to sprinkle over top; stir w ell. Pour mixture into well-greased Crock-Pot. Sprinkle lightly with reserved cheese. Cover and cook on Low for 6 to 10 hours.

Serves 4 to 6