Bacon, Rice And Summer Squash Casserole

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.