1 c. cream of celery soup
1 or 2 tbsp. dried parsley flakes (optional)
2 c. sm. whole potatoes
1/2 c. milk
1 tbsp. prepared mustard
1 lb. frankfurters, cut in 1 inch pieces

In 2 quart casserole, combine soup, milk, parsley and mustard. Stir in frankfurters and potatoes. bake at 400 degrees for 30 minutes or until hot.

This dish can be slightly changed by adding:

1/2 c. butter, softened
1 c. frozen peas, thawed

After the casserole has been removed from the oven, sprinkle 1/3 cup shredded sharp Cheddar cheese on top and return to oven until cheese melts.