Rice and Cheese Casserole

Description
Makes 6 servings

Ingredients

 * ⅔ cup crisp crumbled bacon
 * 3 tablespoons bacon drippings
 * 1 cup minced onion
 * 1 cup chopped celery
 * 3 cups cooked rice
 * 1 cup sliced stuffed olives
 * 1 teaspoon thyme
 * ½ teaspoon salt
 * ½ teaspoon ground black pepper
 * 1 x 10¾-ounce can condensed cream of chicken soup
 * 2 cups sharp cheddar cheese, divided

Directions

 * 1) Fry bacon in large skillet until crisp.
 * 2) Remove from pan.
 * 3) Drain well on absorbent paper; crumble into small pieces.
 * 4) Drain all but 3 tablespoons drippings from pan.
 * 5) Add onion and celery; cook until tender.
 * 6) Remove from heat and stir in rice,, thyme, salt and pepper.
 * 7) Heat soup and 1 cup cheese in saucepan until cheese has melted.
 * 8) Add sauce and bacon to rice mixture.
 * 9) Turn into buttered 1-quart casserole; top with remaining 1 cup cheese.
 * 10) Bake at 375°F for 15 minutes.