1/4 c. butter
1 c. chopped onion
4 c. cooked white rice
2 c. sour cream
1 c. cottage cheese
1 lg. bay leaf, crumbled
1/2 tsp. salt
Dash of pepper
1 can green chilies, (4 oz.) drained & chopped
2 c. grated sharp cheddar cheese

Preheat oven to 375 degrees. Lightly grease a 12 x 8 x 2 inch baking dish. In hot butter in large skillet saute onion until golden. Remove from heat, stir in rice, sour cream, cottage cheese, bay leaf, salt and pepper. Toss lightly. Layer half the rice mixture in bottom of dish, then half the chilies, sprinkle with half the cheese. Repeat layers. Bake uncovered for 25 minutes or until bubbly and hot. Sprinkle with chopped parsley.