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This was a standard when I was growing up. I love it. It's a very tasty and kid-friendly casserole, works as meal or a side. It can be a little bland, so add some hot sauce on top for the grownups.

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Recipe Summary test

prep:
20 mins
cook:
50 mins
total:
70 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Partially drain fat from the skillet.

  • Heat remaining bacon fat in the skillet over medium heat. Cook onion and bell pepper in the fat until tender, about 5 minutes. Add tomatoes, tomato sauce, pepper, and salt; continue to cook over medium heat, stirring occasionally, for 10 minutes. Add cooked rice to sauce mixture. Transfer rice and sauce mixture to a large mixing bowl.

  • Crumble bacon. Stir 3/4 of the Cheddar cheese and 3/4 of the crumbled bacon into the hot rice mixture until cheese is melted. Transfer to a 9x11-inch glass oven-proof dish. Sprinkle remaining bacon and Cheddar cheese on top.

  • Bake in the preheated oven until cheese on top is bubbly, about 25 minutes.

Nutrition Facts

753 calories; protein 32.3g; carbohydrates 83.5g; fat 31.5g; cholesterol 92.9mg; sodium 1239.5mg. Full Nutrition
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