1 can (10-3/4 oz.) condensed Cream of Celery soup, undiluted
1 1/2 c. water
1 Tbsp. butter or margarine
1 lb. smoked kielbasa, cut into 1/2 inch pieces
3/4 c. uncooked long grain rice
1 pkg. (10 oz.) frozen peas
1 jar (4 1/2 oz.) sliced mushrooms, drained
1 c. shredded cheddar cheese
In a 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. Recipe makes approx: 4 - 6 servings.
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