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Brunch-Time Bacon Bake



Servings: 6
Prep Time: 20
Cook Time: 45
Prep Method: Bake


1   pound sliced Cloverdale bacon
1   medium onion, finely 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


Cut bacon crosswise into 1-inch pieces. Cook in skillet over medium heat until crisp; remove to absorbent paper.

Reserve 3 tablespoons drippings. Return 1 tablespoon drippings to skillet; add onion and cook until transparent.

Spread rice in an 11 3/4x7 1/2-inch baking dish; top with half the bacon and onion. Combine flour and remaining 2 tablespoons drippings in saucepan; mix well. Gradually add milk and cook over medium heat 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 aluminum foil and refrigerate overnight.



Remove from refrigerator and let stand at room temperature for 15 minutes. Bake at 375 degrees F for 25 minutes. Remove the foil, and continue to bake for 20 minutes.