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Easy Sausage Skillet Supper

After working all day, my husband referees high school basketball and football games. I work part-time, volunteer in our town and am an all-season sports mom with four children. If there ever was a need for quick cooking, it's in our house. The men in my family say this fast dish is very satisfying.—Cathy Williams, Aurora, Minnesota
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    4 servings


  • 1 pound smoked sausage links, cut into 1/2-inch slices
  • 3/4 cup uncooked instant rice
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 3/4 cup water
  • 1 tablespoon butter
  • 1 package (10 ounces) frozen peas
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 cup shredded Swiss cheese


  • In a large skillet, combine the sausage, rice, soup, water and butter. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas and mushrooms. Cover and simmer for 20 minutes or until rice is tender. Sprinkle with cheese.
Nutrition Facts
1 cup: 653 calories, 45g fat (18g saturated fat), 107mg cholesterol, 1978mg sodium, 35g carbohydrate (7g sugars, 5g fiber), 29g protein.

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  • leeann315
    Aug 19, 2014

    This is good and simple. Nothing fancy. My daughter is picky I was hoping she would like this since she helped me cook it but she only wanted the rice. I on the other hand really enjoyed it. It's very filing I used half a can of cream of mushroom in addition to the cream of celery. Omitted it extra mushrooms and frozen peas. I opted instead for a cup of frozen stir fry veggies, since that's what I had on hand. Just added a little salt and pepper. Good stuff I'd make it again.

  • MWonder
    Apr 4, 2012

    I first made this recipe years ago when I saw it in the magazine. It's so tasty it's hard to eat more than one should. Great way to use that extra link of smoked sausage or jazz up rice.