1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups water
1 tablespoon butter
1 pound smoked kielbasa, cut into 1/2-inch pieces
3/4 cup uncooked long grain rice
1 package (10 ounces) frozen peas
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded cheddar cheese
In a large skillet, combine the soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 18 minutes or until rice is almost tender.
Stir in peas and mushrooms. Cover and simmer for 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.
Wayne said this would be a good recipe to use the canned ham in our food storage.