As you may remember, after my grandmother passed away I was given a box of her recipes. It included some of her handwritten recipes, and also lots and lots of clippings from anything you can imagine. Magazines, forwarded e-mails, food packaging – you name it.
I’m working my way through cooking and photographing her recipes. I came across one for this bacon rice bake.
I have no idea if she actually made this casserole or not. It wasn’t something that I remembered her serving to me, but the casserole seemed interesting so I decided to try it.
I made some changes to the recipe based off what I had on hand. I thought that it came out a bit greasy, so I’m hoping to try it again with cream of celery instead of the milk, mayo, and flour mixture. I will update this page if that turns out!
- Frying Pan
- Cutting Board
- Sauce Pan with Lid
- 1.5 Quart Casserole Dish
- 8 slices bacon
- 1 cup rice
- 1 cup diced celery
- 1/4 cup chopped chives
- 1.5 cups water
- 6 tablespoons mayonnaise
- 1 tablespoon flour
- 1 teaspoon dijon mustard
- 1/2 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons Chopped parsley
- Pre-heat a large skillet over medium-high heat. Add all of the bacon slices to the pan then stir occasionally while the bacon cooks.
- Once the bacon has crisped, remove it and set onto a plate lined with paper towels. Allow the bacon to drain, and cool. Once it's cool, then chop it into small pieces.
- Drain almost all of the bacon grease out of the pan. Turn the heat back on to medium.
- Mix the rice, celery, and chives together. Add it to the pan and fry in the remaining bacon grease, until the rice starts brown a little.
- Pour a bit of the water into the pan then use a wooden spatula to scrape up any browned bits from the bottom. Add the rest of the water then turn the heat up to high, stirring occainally. Once the water is boiling, cover with a lid then turn the heat to low. Cook for 15 minutes.
- Fluff the rice up with a fork then add it to a greased 1-1/2-quart casserole dish.
- Mix the mayonnaise, flour and mustard together. Then mix the milk in a little at a time until a smooth sauce is formed. Season with the salt and pepper. Mix the sauce, and half of the crumbled bacon, into the rice.
- Spread the casserole out evenly then top with the remaining half of bacon. Cover the casserole with foil then back at 350F for 30 minutes.
- Uncover then brown the casserole for an extra 5-10 minutes. Garnish with parsley then serve.