Hot Dog Special

Cook rice according to package directions until tender and fluffy, then set aside. While rice cooks, dice the celery and onion into small pieces.

Slice the frankfurters into bite-sized rounds, approximately 1/2-inch thick. Set aside until ready to cook.

Melt butter or margarine in a large skillet over medium heat. Add the diced celery and onion and sauté until softened and translucent.

Add the sliced frankfurters to the skillet and cook, stirring occasionally, until lightly browned on the edges.

In a mixing bowl, combine the condensed cream of celery soup, mayonnaise, prepared mustard, sweet pickle relish, and drained pimientos, stirring until the sauce is smooth and well blended.

Stir the cooked rice into the skillet with the frankfurter mixture, then pour the creamy sauce over everything and mix thoroughly to combine.

Reduce heat to low and cook the casserole mixture, stirring occasionally, until everything is heated through and the sauce is bubbling gently.

Taste and adjust seasoning as needed, then serve hot directly from the skillet or transfer to a serving dish.