Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 82

CHEESY RICE CASSEROLE

MAKES 6 TO 8 SERVINGS

Cooked in a bacon-rich cream sauce,

this risotto-like dish is perfect on a cold night.

¼ cup bacon drippings

½ cup all-purpose flour

2 cups chicken broth

1 cup whole milk

1 pound bacon, cooked

and chopped

1 cup shredded fontina cheese

1. Preheat oven to 350°. Spray a 2- to 3-quart baking
   dish with cooking spray.


2. In a large skillet, melt bacon drippings over medium-
   high heat. Whisk in flour; cook, whisking frequently,
   until thickened, 2 to 3 minutes. Add broth and milk,
   stirring to combine. Cook, stirring frequently,

until thickened and smooth, 3 to 4 minutes. Add

bacon, cheeses, onion, mushrooms, garlic, salt, and

pepper, stirring to combine. Add cooked rice, stirring

to coat. Spoon into prepared dish.

3. Bake until lightly browned and bubbly, about
   30 minutes. Remove from oven, and stir in spinach.
   Garnish with Parmesan, if desired. Serve immediately.

½ cup freshly grated

Parmesan cheese

½ medium yellow onion,

chopped

4 to 5 white mushrooms, sliced

1 tablespoon minced garlic

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 (16-ounce) package wild

rice blend, cooked according

to package directions

4 cups fresh baby spinach

Garnish: grated fresh Parmesan

cheese