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