Quick Sausage & Rice Skillet

This is a lost and found recipe. I originally found it in 1988, on the back of a package of smoked sausage. I made it quite often for my husband and me, with leftovers for the next days lunch. Then we moved, again, and the recipe got lost. I looked everywhere. I had tried to make it a few times, but couldn't remember everything that went in it, and it was wrong. Just wrong. In 1999, my husband's mother gave me a promotional copy of Quick Cooking magazine that she had received in the mail. I was so excited to find what appeared to be the exact recipe that I had lost, submitted by one of their contributors! After preparing it for my family, I knew I was right -- I had found our long-lost favorite! The original recipe merely specified cheddar cheese, but I find we like it better, and can use less, if I use extra sharp cheddar.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 (10 3/4ounce) can  condensed cream of celery soup
• 1 1⁄2 cups water
• 1  tablespoon butter (I omit this)
• 1  lb  fully cooked kielbasa or 1  lb smoked sausage, sliced into 1/2 inch thick pieces
• 3⁄4 cup  uncooked long grain rice
• 10  ounces  frozen peas
• 1 (4 ounce) can mushroom stems and pieces, drained
• 4  ounces extra-sharp cheddar cheese, shredded

Directions

1. In a deep skillet (choose one that has a lid), combine soup, water and butter; bring to a boil.
2. Add sausage and rice.
3. Reduce heat; cover and simmer about 18 minutes or until rice is almost tender.
4. Stir in peas and mushrooms.
5. Cover and simmer 15 minutes more, or until rice is tender and peas are heated through.
6. Sprinkle with cheese and cover.
7. Let stand about 5 minutes, until cheese melts.
8. NOTE: I've tried this with Cream of Mushroom soup and nobody liked it-- the Cream of Celery is essential to the flavor.