1 can cream of celery soup
1-1/2 cups water
1 Tbs. butter
1 lb. smoked kielbasa, cut into 1/2" pieces
3/4 cup uncooked long grain rice
10 oz. frozen peas
1 jar (4-1/2 oz.) sliced mushrooms, drained
1 cup 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 cheese is melted.
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