1 c. chopped onion
1/4 c. butter, melted
4 c. cooked long-grain rice
2 (8 oz.) cartons sour cream
1 c. cottage cheese
1 bay leaf, crumbled
1/2 tsp. salt
1/4 tsp. pepper
3 (4 oz.) cans chopped green chiles, drained
2 c. (8 oz.) shredded sharp Cheddar cheese

Sauté onion in butter in a large saucepan until tender. Remove from heat; stir in next 7 ingredients. Spoon half of rice mixture into a lightly greased 2-quart casserole. Top with half of cheese. Top with remaining rice mixture.

Bake at 375°F, uncovered, 20 minutes. Sprinkle with remaining cheese; bake an additional 5 minutes.