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Bacon, Rice And Summer Squash Casserole

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Ingredients

Adjust Servings:
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

Nutritional information

610.1
Calories
371 g
Calories From Fat
41.3 g
Total Fat
15.3 g
Saturated Fat
73 mg
Cholesterol
1071 mg
Sodium
39.8 g
Carbs
1.4 g
Dietary Fiber
1.6 g
Sugars
18.8 g
Protein
349g
Serving Size

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Bacon, Rice And Summer Squash Casserole

Features:
    Cuisine:

    Paula Deen recipe from Smithfield.com.

    • 75 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Bacon, Rice and Summer Squash Casserole, Paula Deen recipe from Smithfield com , Paula Deen recipe from Smithfield com


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    Steps

    1
    Done

    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
    Done

    Return 1 Tablespoon Drippings to Skillet; Add Onion, Cook and Stir For 3 Minutes, Until Soft.

    3
    Done

    Spread Rice in an 11 3/4x7 1/2-Inch Baking Dish; Top With Half the Bacon and Onion.

    4
    Done

    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
    Done

    Pour 1 Cup Sauce Over Bacon and Rice. Top With Zucchini and Olives. Sprinkle With Remaining Bacon; Pour Remaining Sauce Over Top.

    6
    Done

    Cover Tightly With Foil; Bake 20 Minutes, Uncover and Bake For 15 Minutes, Until Browned and Bubbly.

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    Dylan Elliott

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