Parmesan, Bacon, Rice and Summer Squash Casserole


Falls Brand Bacon

Stuffed Bacon Rolls


  • 1 pound Falls Brand 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


Heat oven to 350 degrees F. Cook in large skillet over medium heat until crisp; remove to paper toweling. Reserve 3 tablespoons drippings. Return 1 tablespoon drippings to skillet; add onion, cook and stir for 3 minutes, until soft. Spread rice in an 11 3/4x7 1/2-inch baking dish; top with half the bacon and onion. 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. Pour 1 cup sauce over bacon and rice. Top with zucchini and olives. Sprinkle with remaining bacon; pour remaining sauce over top. Cover tightly with foil; bake 20 minutes, uncover and bake for 15 minutes, until browned and bubbly.

* Serves 6

Serving Suggestions

Makes a good addition to a brunch buffet of rolls, muffins and fresh seasonal fruits. Hearty enough for dinner anytime, this casserole can be made the night before and refrigerated until it’s time to fix dinner.