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Bacon Rice Bake

An easy casserole recipe.
Course Main Course
Cuisine American
Keyword casserole
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 Servings
Calories 430kcal


  • Frying Pan
  • Cutting Board
  • Chefs Knife
  • 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.
    Thick cut bacon in a frying pan.
  • 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.