1 lb. Hillshire farm sausage
3/4 c. converted rice
1 can cream of celery soup
3/4 c. water
1 tbsp. butter
1 pkg. (10 oz.) frozen peas
1 can (2 1/2 oz.) sliced mushrooms (drained)
1 c. grated Swiss cheese

Cut the sausage into chunks. Combine with 3/4 cup rice, soup, water and butter in large skillet on medium heat. Cover and bring to boil. Reduce heat and simmer 5 minutes. Stir in peas and mushrooms. Sprinkle with cheese. Simmer, covered for 20 minutes or until rice is cooked. Yields: 4 servings.