2 tbsp. butter
1 med. onion, minced
1 sliced green pepper, diced
1/2 c. minced celery
1 lb. franks sliced 1/2 inch thick
2 tbsp. prepared mustard
1 can condensed bean/bacon soup, diluted
1 soup can evaporated milk
1 pkg. cornmeal muffin mix
1 can tomato soup (optional)

Melt butter in skillet. Saute onion, green pepper and celery until tender. Stir in franks, mustard, soup and milk. Turn into 12 x 8 x 2 inch baking dish. Prepare corn muffin mix as per instructions on package and pour over franks mixture. Bake 35 minutes at 325 to 350 degrees or until corn bread is golden brown.

Serve tomato sauce prepared from soup over top if desired. Makes 8 servings.