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Nutrition Facts
Serving Size 1 (444g) Recipe makes 4 servings
Calories 734
Calories from Fat 423		(57%)
Amount Per Serving		%DV
	Total Fat 47.0g	72%
	Saturated Fat 20.0g	100%
	Monounsaturated Fat 19.0g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.0g
Cholesterol 121mg		40%
Sodium 2198mg		91%
Potassium 593mg		16%
Total Carbohydrate 47.0g		15%
	Dietary Fiber 4.6g	18%
	Sugars 5.7g
Protein 29.8g		59%
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Quick Sausage & Rice Skillet

Recipe #85220 | 45 min | 15 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: ThatBobbieGirl
Feb 27, 2004

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.

SERVES 4 (change servings and units)

Ingredients

1 (10 3/4 ounce) can condensed cream of celery soup
1 1/2 cups water
1 tablespoon butter (I omit this)
1 lb fully cooked kielbasa or 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.

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Featured Reviews for This Recipe

From: Primordial

On Jul 22, 2009

Super supper! I did not have the same issues as some other commentors with bland flavor. I think this is because I browned the kielbasa first in the butter before adding the other ingredients. Also, instead of using canned cream of celery, I made it from Cream of Celery Soup (which obviously took a bit longer - but not much - and it was soooo good) . Thank you TBG!

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From: Bunkie

On Apr 7, 2009

I made the recipe exactly as written, and like shapeweaver, I found it to be a little bland. Next time I make it, I'll use a spicier sausage and brown it first, leave out the mushrooms (my husband wasn't crazy about those), and add some onions and peppers and a bit more seasoning. I think it's a good base recipe to work with, and I loved the convenience of having it all in one skillet. Thanks for posting it!

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From: katygram59

On Jul 22, 2004

Made this tonight for dinner.OMG.This is absolutely wonderful.I did not add the butter as suggestionin the other posts,but I did add a few drops of liquid smoke.It really added that little "something". Thanks for the great recipe.This is definately a keeper.

3 people found this review helpful

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