Brunch Time Bacon Bake
Brunch-Time Bacon Bake
1 pound sliced bacon
1 medium onion -- finely chopped
3 cups cooked rice
1/4 cup all-purpose flour
2 1/2 cups milk
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1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
1/8 cup diced green peppers
1/3 cup sliced ripe olives
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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 3/4 7 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 green peppers 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 375F for 25 minutes.
Remove the foil, and continue to bake for 20 minutes.
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