Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  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.

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