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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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 |
1 medium white 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 |
Directions:
1. Cut bacon crosswise into 1 pieces.
2. Cook in skillet over medium heat until crisp them remove to absorbent paper.
3. Reserve 3 tablespoons drippings.
4. Return 1 tablespoon drippings to skillet then add onion and cook until transparent.
5. Spread rice in a rectangular baking dish and top with half the bacon and onion.
6. Combine flour and remaining 2 tablespoons drippings in saucepan then mix well.
7. Gradually add milk and cook over medium heat until thickened and bubbly stirring constantly.
8. Stir in salt, pepper and parmesan cheese.
9. Pour 1 cup sauce over bacon and rice.
10. Top with zucchini and olives.
11. Sprinkle with remaining bacon and pour remaining sauce over top.
12. Cover tightly with aluminum foil and refrigerate overnight.
13. Remove from refrigerator and let stand at room temperature for 15 minutes.
14. Bake at 375 for 25 minutes.
15. Remove foil and continue to bake for 20 minutes.
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