• 1 package W. A. Bean Kielbasa, sliced
• 1 can (10.5 oz) cream of celery soup, undiluted
• ¾ cup water
• 1 tablespoon butter or margarine
• 1 can sliced mushrooms, drained
• 10 oz frozen peas
• 1 cup shredded cheddar cheese
• ¾ cup uncooked white rice

In skillet, combine soup, water and butter. Bring to a boil.

Add sausage and rice. Reduce heat, and simmer for 15-18 minutes, or until rice is almost tender. Stir in peas and mushrooms.

Cover and simmer 15 mins. or until rice is tender. Sprinkle with cheese; cover and let stand until cheese is melted. Serves 4-6. In skillet, combine soup, water and butter. Bring to a boil.

Add sausage and rice. Reduce heat, and simmer for 15-18 minutes, or until rice is almost tender. Stir in peas and mushrooms.

Cover and simmer 15 mins. or until rice is tender. Sprinkle with cheese; cover and let stand until cheese is melted. Serves 4-6.