Rice and Cheese Casserole

Description
Makes 6 servings

Ingredients

 * 2/3 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
 * 1/2 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 1 10-3/4-ounce can condensed cream of Chicken soup
 * 2 cups sharp Cheddar Cheese, divided

Directions

 * 1) Fry Bacon in large skillet until crisp. Remove from pan. Drain well on absorbent paper; crumble into small pieces.
 * 2) Drain all but 3 tablespoons drippings from pan. Add Onion and celery; cook until tender. Remove from heat and stir in rice, olives, thyme, salt and pepper.
 * 3) Heat soup and 1 cup Cheese in saucepan until Cheese has melted. Add sauce and Bacon to rice mixture.
 * 4) Turn into buttered 1-quart casserole; top with remaining 1 cup Cheese. Bake at 375 degrees 15 minutes.