Difference between revisions of "Colorful Kielbasa"
(New page: ''Ubahsur Kindellaer'' <br><br> 1 can (10.75oz) condensed cream of celery soup, undiluted (We subbed with cream of mushroom) <br> 1.5c water <br> 1tbsp butter or margarine <br> 1lb kielbas...) |
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| − | ''Ubahsur Kindellaer'' <br><br> | + | ''[[Ubahsur Kindellaer]]'' <br><br> |
1 can (10.75oz) condensed cream of celery soup, undiluted (We subbed with cream of mushroom) <br> | 1 can (10.75oz) condensed cream of celery soup, undiluted (We subbed with cream of mushroom) <br> | ||
1.5c water <br> | 1.5c water <br> | ||
Latest revision as of 03:04, 3 August 2010
Ubahsur Kindellaer
1 can (10.75oz) condensed cream of celery soup, undiluted (We subbed with cream of mushroom)
1.5c water
1tbsp butter or margarine
1lb kielbasa cut into 1/2" pieces (I found quartering those 1/2" pieces better to be bite sized)
3/4c uncooked long grain rice
1 package (10oz) frozen peas
1 jar (4.5oz) sliced mushrooms, drained (We chopped up a medium onion instead.)
1c shredded cheddar cheese
In a skillet, combine soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer about 18 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 heated through. Sprinkle with cheese; cover and let stand until melted. Yield: 4-6 servings.
