In a 2-quart casserole, gradually stir 1/2 cup milk into one 10 1/2-ounce can cream of celery soup. Add a teaspoon salt, dash pepper, 1 teaspoon prepared mustard and one (1 pound) can of cut green beans (drained), 1/2 cup canned French fried onions, one (12 ounce) package frozen hash brown potatoes (thawed) and 1/2 pound franks, sliced. Cover.

Bake at 350 degrees for 45-50 minutes or until potatoes are done. Uncover and top with 1/2 cup French fried onions. Return to oven for 5 minutes.