2 c. elbow macaroni
1 can cream of celery soup
3/4 c. milk
1 tsp. salt
1 lb. hot dogs, cut in 1" pieces
1/4 tsp. pepper
1/2 c. chopped celery
1 c. shredded cheddar cheese
1/2 c. bread crumbs

Cook and drain macaroni. Mix soup, milk, salt and pepper, celery with macaroni. Stir well. Add cheese and franks. Pour into greased casserole dish. Sprinkle with bread crumbs. Bake for 35 minutes.