Brunch-Time Bacon Bake

• 1 1/2 lbs. Carolina Pride™ Bacon
• 1 Medium Onion, finely chopped
• 2 cups Cooked Rice
• 1/4 cup All-Purpose Flour
• 2 1/2 cups Milk
• 1/2 tsp. Salt
• 1/8 tsp. Pepper
• 1/2 cup Grated Parmesan Cheese
• 2 Small Zucchini, coarsely shredded
• 1/3 cup Sliced Ripe Olives

Cut bacon crosswise into 1-inch pieces. In skillet cook bacon till crisp; remove. Drain and crumble on paper toweling. Reserve 3 tablespoons drippings. Return 1-tablespoon drippings to skillet; add onion and cook till tender. Spread rice in an 11x7x1 1/2-inch baking dish; top with half the bacon and onion. Combine flour and the remaining drippings in saucepan; mix well. Gradually add milk and cook over medium heat till thickened and bubbly, stirring constantly. Stir in salt, pepper and Parmesan cheese. Pour 1 cup of sauce over bacon and rice. Top with shredded zucchini and sliced olives. Sprinkle with remaining bacon; pour remaining sauce atop. Cover tightly with foil and refrigerate overnight. Remove from refrigerator and let stand at room temperature for 15 minutes. Bake at 375’F for 25 minutes. Remove the foil and cook for 20 minutes more.

Makes 6 servings