Colorful Kielbasa



1 can (10 ¾ ounces) condensed cream of celery soup, undiluted
¾ cup water
1 tablespoon butter or margarine
1 pound smoked kielbasa, cut into ½ inch pieces
¾ cup uncooked long grain rice
1 package (10 ounces) frozen peas
1 jar (4½ ounces) sliced mushrooms, drained
1 cup (4 ounces)  shredded cheddar cheese

In a skillet, combine soup, water and butter; bring to a boil. Add kielbasa and rice.  Reduce heat; cover and simmer for 15-18 minutes or until rice is almost ender. 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. Yield: 4-6 servings.

(from Quick Cooking)


About TJ

In 2015 my family moved from a small village in mid-Michigan to five beautifully forested acres in Northern Michigan. We love the lakes and rivers, the forests, and the billions of stars we can see in the night sky, as well as the many cultural and historical activities in our area. We also love that the deer and wild turkeys come right up to our house. This is where our hearts are! I have multiple cats (five the last time I counted), and a sweet introverted dog who rarely barks and who deeply loves the six adorable ducks and nine chickens that have become part of our family. I enjoy reading, studying, writing, and learning new things. I also enjoy walking my dog, cuddling my cats, and gardening. I love nature. The world fascinates me.

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