Bacon, Rice and Summer Squash Casserole |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Paula Deen recipe from . Ingredients:
1 lb smithfield bacon, diced |
1 medium onion, chopped |
3 cups cooked rice |
1/4 cup flour |
2 1/2 cups milk |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup grated parmesan cheese |
2 small zucchini, coarsely shredded |
1/3 cup sliced ripe olives |
Directions:
1. Heat oven to 350 degrees F. Cook bacon in large skillet over medium heat until crisp; remove to paper toweling. Reserve 3 tablespoons drippings.
2. Return 1 tablespoon drippings to skillet; add onion, cook and stir for 3 minutes, until soft.
3. Spread rice in an 11 3/4x7 1/2-inch baking dish; top with half the bacon and onion.
4. Combine flour and remaining 2 tablespoons drippings in medium saucepan; mix well. Over medium heat, gradually add milk and cook until thickened and bubbly, stirring constantly. Stir in salt, pepper and Parmesan cheese.
5. Pour 1 cup sauce over bacon and rice. Top with zucchini and olives. Sprinkle with remaining bacon; pour remaining sauce over top.
6. Cover tightly with foil; bake 20 minutes, uncover and bake for 15 minutes, until browned and bubbly.
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