Yield: 4 To 6 servi
|1 can||Cream of Celery Soup|
|1 pounds||Smokes Kielbasa; Cut into Thin Circles|
|¾ cup||White Rice; Uncooked|
|1 pack||(10 oz.) Frozen Peas; Thawed|
|2 cans||(4 1/2 oz.) Mushrooms; Drained|
|1 cup||Cheddar Cheese; Grated|
As we prepare to move on to our All-Irish Cooking month of March from the Emerald Isle, The Cook & Kitchen Staff are offering you some of the best recipes sent from our Members in February. Today's offering is from Recipe-a-Day Member Needlewood and may be filed under quick and easy or casseroles.
Thank you to all members that took the time to send in a recipe. We're just sorry we won't have an opportunity to publish them all! In skillet combine soup, water, and butter bring to a boil over medium-high heat. Add kielbasa and rice. Reduce heat to simmer, and cover for 15 to 18-minutes or until rice is almost tender. Stir in peas and mushrooms.
Cover and simmer for another 15-minutes. Sprinkle with cheese, cover and let stand until melted. Serve warm.
Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Feb 26, 1998