Yield: 4 To 6 servi
| Measure | Ingredient |
|---|---|
| 1 can | Cream of Celery Soup |
| ¾ cup | Water |
| 1 tablespoon | Butter |
| 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