This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

FRANKLY MACARONI CASSEROLE

Saute 1/2 cup chopped onion and 1/2 cup chopped green pepper in 2 tablespoons PARKAY Margarine. Add 1/2 lb. cubed VELVEETA Pasteurized Process Cheese Spread and 1/4 cup milk; stir until process cheese spread is melted. Add six sliced frankfurters, 2 cups (8 ozs.) MUELLER’S Elbow Macaroni, cooked and drained, 2 tablespoons chopped pimiento and 1 teaspoon KRAFT Pure Prepared Mustard; mix lightly. Spoon into 1 1/2-quart casserole; top with two frankfurters, halved and split lengthwise. Cover; bake at 350°, 20 minutes or until thoroughly heated. Top with 1/4 lb. VELVEETA Pasteurized Process Cheese Spread, sliced and cut in half diagonally; continue baking until process cheese spread begins to melt. 6 servings.