- 2 cups dry elbow macaroni, uncooked
- 3 tablespoons Hebrew National® Deli Mustard
- 1/4 teaspoon celery seed
- 1 (16 ounce) package Hebrew National® Quarter Pound Beef Franks, cut into 1/2-inch pieces
- 1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
- 1/4 cup chopped kosher dill pickle
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- Sport peppers, chopped (optional)
- Preheat oven to 350 degrees F. Prepare macaroni according to package directions; drain.
- Combine mustard and celery seed in large bowl. Stir in macaroni; mix well.
- Add franks, undrained tomatoes, pickle, onion, celery and sport peppers, if desired; mix lightly. Spoon into 1-1/2-quart casserole dish; cover.
- Bake 30 minutes or until hot. Stir before serving.