1 pkg. hot dogs (10)
1 can cream of celery soup
1 can cream of mushroom soup
2 cans water
2 c. elbow macaroni
Grated Parmesan cheese

Cook elbow macaroni ala dente; drain. Mix cream of celery and mushroom soups and 2 cans of water in 10 x 13 baking dish. Add elbows. Score hot dogs and place on top. Sprinkle with grated Parmesan cheese. Bake at 350 degrees for one hour.