Bacon, Rice and Summer Squash Casserole

Paula Deen recipe from Smithfield.com.

• Ready In: 55 mins
• Serves: 6

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. 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. Return 1 tablespoon drippings to skillet; add onion, cook and stir for 3 minutes, until soft.
3. Spread rice in an 11 3/4x7 1/2-inch baking dish; top with half the bacon and onion.
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. Pour 1 cup sauce over bacon and rice. Top with zucchini and olives. Sprinkle with remaining bacon; pour remaining sauce over top.
6. Cover tightly with foil; bake 20 minutes, uncover and bake for 15 minutes, until browned and bubbly.