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.

Parmesan, Bacon, Rice and Summer Squash Casserole

1 pound bacon, diced
1 medium onion, chopped
3 cups cooked rice
1/4 cup all-purpose 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

1. Heat oven to 350°F (175°C)
2. Cook bacon in large skillet over medium heat until crisp; remove to paper toweling. Reserve 3 tablespoons drippings.
3. Return 1 tablespoon drippings to skillet; add onion, cook and stir for 3 minutes, until soft.
   Spread rice in an 11 3/4 x 7 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. Cover tightly with foil; bake 20 minutes, uncover and bake for 15 minutes, until browned and bubbly.

Serves 6.

Recipe provided courtesy of Pork, Be Inspired®.