Makes a good addition to
a brunch buffet of rolls, muffins and fresh seasonal fruits.
Hearty enough for dinner anytime, this casserole can be made
the night before and refrigerated until it’s time to fix
dinner.
Parmesan,
Bacon, Rice and Summer Squash Casserole
- 1 pound bacon, diced
1 medium onion, chopped
3 cups cooked rice
1/4 cup all-purpose 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
- Heat oven to 350 degrees
F.
- Cook bacon in large skillet
over medium heat until crisp; remove to paper toweling. Reserve
3 tablespoons drippings.
- Return 1 tablespoon drippings
to skillet; add onion, cook and stir for 3 minutes, until soft.
Spread rice in an 11 3/4 x 7 1/2-inch baking dish; top with half
the bacon and onion.
- 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.
- Pour 1 cup sauce over
bacon and rice. Top with zucchini and olives. Sprinkle with remaining
bacon; pour remaining sauce over top. Cover tightly with foil;
bake 20 minutes, uncover and bake for 15 minutes, until browned
and bubbly.
Serves 6.
Nutrition Facts
Calories 380 calories
Protein 18 grams
Fat 19 grams
Sodium 820 milligrams
Cholesterol 30 milligrams
Saturated Fat 7 grams
Carbohydrates 35 grams
Fiber 2 grams
Recipe provided courtesy
of Pork, The Other White Meat.
