2 cups dry elbow macaroni, uncooked
3 tablespoons yellow mustard
1/4 teaspoon celery seed
1 (16 ounce) package Smoky Hill Bison buffalo Franks, cut into 1/2-inch pieces
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup chopped kosher dill pickle
1/4 cup chopped onion
1/4 cup chopped celery
chopped chili peppers (optional)

Directions

1. Preheat oven to 350 degrees F. Prepare macaroni according to package directions; drain.

2. Combine mustard and celery seed in large bowl. Stir in macaroni; mix well.

3. Add franks, undrained tomatoes, pickle, onion, celery and sport peppers, if desired; mix lightly.
Spoon into 1-1/2-quart casserole dish; cover.
 
4. Bake 30 minutes or until hot. Stir before serving. Makes 6 servings.