Categories: Cheese/eggs, Casseroles 
      Yield: 8 servings 
  
    1/4 c  Butter or margarine 
      1 c  Onion; chopped 
      4 c  White rice; freshly cooked 
      2 c  Dairy sour cream 
      1 c  Creamed cottage cheese 
      1 lg Bay leaf; crumbled 
    1/2 ts Salt; optional 
    1/8 ts Pepper 
      3 cn (4 oz each) green chilies 
           -drained, halved lengthwise 
           -leaving seeds 
      2 c  Sharp natural cheddar cheese 
           -grated 
           Parsley; chopped 
  
  Preheat oven to 375 degrees F.  Lightly grease a 12 x 8 x 2-inch baking 
  dish (2-quart).  In hot butter in large skillet, saute onion until golden 
  about 5 minutes.  Remove from heat; stir in hot rice, sour cream, cottage 
  cheese, bay leaf, salt (optional), and pepper; toss lightly to mix well. 
   
  Layer half the rice mixture in bottom of baking dish, then half of chilies; 
  sprinkle with half of Cheddar cheese; repeat. 
   
  Bake, uncovered, 25 minutes, or until bubbly and hot.  Sprinkle with 
  chopped parsley.  Source:  McCall's Book of Wonderful One-Dish Meals. 
   
  Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com