Ingredients
- 1 can (10 3/4oz) condensed cream of celery soup
- 1 1/2 cups water
- 1 tablespoon butter or margarine
- 1 pond smoked keilbasa - cut into 1/2 inch pieces
- 3/4 cup long grain rice - uncooked
- 1 package (10oz) frozin peas
- 1 jar (4 1/2) sliced mushrooms - draind
- 1 cup (4oz) cheddar cheese - shreaded
Directions
- In skillet, combine soup, water, and butter: bring to a boil.
- Add kielbasa and rice.
- Reduce heat; cover and simmer about 18 minutes or until rice is almost tender.
- Stir in peas and mushrooms.
- Cover and simmer 15 minutes or until rice is tender and peas are heated through.
- Sprinkle with cheese: cover and let stand until melted.
Serves 4 - 6