1 can cream of celery soup
1 1/2 c. water
1 tbsp. butter
1 lb. smoked kielbasa, cut 1/2-inch thick
1 c. long grain rice (uncooked)
1 can English peas
4 1/2 oz. mushrooms, sliced
8 oz. shredded Cheddar cheese
1 can Ro-Tel tomatoes

In large skillet, combine soup, water and butter. Bring to a boil. Add kielbasa and rice. Stir in peas, mushrooms and tomatoes. Cover and simmer 30 to 40 minutes. Sprinkle with cheese; cover and let stand until cheese melts.