Bacon, Rice and Summer Squash Casserole

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. 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. 2

   Return 1 tablespoon drippings to skillet; add onion, cook and stir for 3 minutes, until soft.

3. 3

   Spread rice in an 11 3/4x7 1/2-inch baking dish; top with half the bacon and onion.

4. 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. 5

   Pour 1 cup sauce over bacon and rice. Top with zucchini and olives. Sprinkle with remaining bacon; pour remaining sauce over top.

6. 6

   Cover tightly with foil; bake 20 minutes, uncover and bake for 15 minutes, until browned and bubbly.