Bacon Bake
From chefmeow 17 years ago
- 45 minutes to make
- Serves 8
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jarvis Estate in Frisco, Texas in 2007.
Ingredients
- 1 pound sliced bacon shopping list
- 1 medium white onion finely chopped shopping list
- 3 cups cooked rice shopping list
- 1/4 cup all purpose flour shopping list
- 2-1/2 cups milk shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon pepper shopping list
- 1/2 cup grated parmesan cheese shopping list
- 2 small zucchini coarsely shredded shopping list
- 1/3 cup sliced ripe olives shopping list
How to make it
- Cut bacon crosswise into 1" pieces.
- Cook in skillet over medium heat until crisp them remove to absorbent paper.
- Reserve 3 tablespoons drippings.
- Return 1 tablespoon drippings to skillet then add onion and cook until transparent.
- Spread rice in a rectangular baking dish and top with half the bacon and onion.
- Combine flour and remaining 2 tablespoons drippings in saucepan then 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 and 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 for 25 minutes.
- Remove foil and continue to bake for 20 minutes.
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