5 frankfurters
1 (3 1/2 oz.) can of french fried onions
1 (16 oz.) pkg. frozen shredded potatoes for hash brown (thawed)
1 can cream of celery soup
2 tbsp. melted butter
3/4 tsp. salt
1/2 tsp. pepper
1/3 c. milk

Slice franks in half lengthwise. In small bowl crumble onions. Reserve 2 tablespoons for topping. Combine potatoes, butter, onions, salt and pepper in casserole (1 1/2 quart) blend soup and milk in small bowl pour 3/4 mixture over the potato mixture. Arrange franks cut side down on top. Sprinkle 2 tablespoons onions over top. Pour remaining soup mixture over the onions. Bake at 375 degrees for 25 to 30 minutes.