Colorful kielbasa

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

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