Rice and Sausage Skillet Supper

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Theresa Ray


1 can condensed cream of celery soup *
3/4 cup water
1 Tbsp margarine
3/4 cup uncooked long-grain rice
1 lb kielbasa, cut into 1/2 inch slices
1 10 oz pkg frozen peas or corn
1 4.5 oz can sliced mushrooms
1 cup shredded cheddar cheese (optional)


In a skillet, combine soup, water and butter. Bring to a boil. Add meat and rice. Reduce heat, cover and simmer for 15-18 minutes or until rice is almost tender. Stir in vegetables and mushrooms. Cover and simmer for 15 minutes or until rice is tender and vegetables are heated through.

If using, sprinkle with cheese; cover and let stand until melted.



To make this milk-free, replace the condensed soup and water with 1 1/4 cups rice milk with added spices or make a condense celery soup from scratch using a recipe from here. Omit the cheddar cheese or use a vegan milk-free cheddar cheese.

Can use cooked cubed chicken or cooked ground beef or sliced steak in place of sausage.

Can use 1 pound fresh or frozen broccoli florets in place of peas or corn.

Can use 8 oz sliced fresh mushrooms instead of jarred.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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