1 pound can salmon

1 cup uncooked elbow macaroni

1 tablespoon chopped green pepper

1 small clove garlic, finely chopped

? cup butter or other fat, melted

? cup flour

2 teaspoons powdered mustard

¼ teaspoon pepper

2 cups salmon liquid and milk

1 cup grated cheese

1 cup cooked lima beans

Drain salmon, reserving liquid. Flake salmon. Cook macaroni as directed on the package. Drain. Cook green pepper and garlic in butter until tender. Blend in flour and seasonings. Add salmon liquid gradually and cook until thick, stirring constantly. Add cheese and continue cooking until cheese melts, stirring constantly. Arrange half of the macaroni, lima beans, salmon, and sauce in layers in a well-greased, 2-quart casserole. Repeat layers. Bake, in a moderate oven, 350°F, for 25 to 30 minutes. Serves 6.