8 oz. corkscrew macaroni
16 oz. pkg. frankfurters
1 (10 3/4 oz.) can tomato soup (condensed)
2 stalks celery, chopped fine
1 c. milk
1 tbsp. butter
2 tbsp. parsley

Prepare macaroni as directed on box. Do not add salt. Drain macaroni. To cooked macaroni add franks, undiluted tomato soup, celery, milk, 2 tablespoons parsley and butter. Mix and spoon into greased baking dish. Bake, covered, 30 minutes or until hot and bubbly. Makes 6 servings.