4 c. hash brown potatoes, thawed
1 (10 3/4 oz.) can condensed cream of celery soup
1 c. (4 oz.) shredded Cheddar cheese
1 c. sour cream
1 (2.8 oz.) can French-fried onions
1/2 tsp. salt
1/4 tsp. pepper
6 frankfurters

Preheat oven to 400°F. In large bowl, combine potatoes, soup, 1/2 French-fried onions, sour cream and seasonings. Spread potato mixture in 12 x 8-inch baking dish. Split frankfurters lengthwise, almost into halves. Arrange frankfurters, split side up, along center of casserole.

Bake, covered, at 400°F for 30 minutes or until heated through. Fill frankfurter with remaining cheese and onions.

Bake, uncovered, 1 to 3 minutes or until onions are golden brown.

Yield: 6 servings.