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