Thursday, April 19, 2012

Colorful Kielbasa

This is a quick and easy skillet meal.  I clipped it from a Quick Cooking magazine more than six years ago.  It is ready in about 40 minutes and serves 4 to 6 adults.

Colorful Kielbasa

1  10 3/4-oz.  Cream of Celery Soup
1 1/2  Cups  Water
1  Tablespoon  Butter
1  14-16 oz pkg.  Kielbasa, cut into 1/2-inch pieces
1  10-oz. pkg.  Frozen Peas
1  4.5-oz jar  Sliced Mushrooms, drained
1  Cup  Shredded Cheddar Cheese
3/4  Cup  Long Grain Rice, uncooked

In a large skillet, combine undiluted Cream of Celery Soup, Water, and Butter; bring to a boil.  Add Kielbasa and Rice; stir.  Reduce heat, cover and simmer 18 to 20 minutes or until Rice is almost tender.  Stir in Peas and Mushrooms.  Cover and simmer 15 minutes or until Rice is tender and Peas are cooked through.  Sprinkle with Cheddar Cheese; cover and let stand until Cheese is melted.  Serve to a hungry family.

As you know, I don't like mushrooms.  I omit them and use a 1-lb. bag of frozen Peas or Peas & Carrots.  Yummy!

No comments: