1 lb. frankfurters
1/2 c. chopped onions
1/4 c. butter
1 (4 oz.) can mushrooms
2 tbsp. flour
1 tsp. salt
2 c. milk
1 (10 1/2 oz.) can cream of mushroom soup
1 (8 oz.) pkg. noodles, cooked and drained
2 tbsp. chopped pimento (optional)
3/4 c. shredded Parmesan cheese

Cut 6 frankfurters, crosswise tough not quite through, at 1/4 inch interval; bring ends together to make circles and save for top of casserole. Slice remaining frank 1/4 inch thick. Set aside.

Saute onion in butter until tender. Drain mushrooms, saving liquid. Add mushrooms to sauteed onions. Stir in flour and salt. Add milk, mushroom liquid, and soup; cook, stirring constantly, until thickened.

Add sliced franks, cooked noodles, pimento, and 1/2 cup Parmesan cheese; mix. Pour into shallow 2 quart casserole. Bake in 350 degree oven for 15 minutes. Arrange frankfurter rings on top of casserole; sprinkle remaining Parmesan cheese over top. Return to oven and bake until hot and bubbly, about 10 minutes. Serves 6.