1/2 c. butter
1 c. chopped onion
4 c. cooked rice
2 c. sour cream
1 c. cream style Cottage cheese
1 lg. bay leaf
1/2 tsp. salt
1/8 tsp. pepper
2 (4 oz.) cans chopped green chilies, drained
2 c. grated sharp Cheddar cheese

Saute onion in butter until golden. Remove from heat and stir in cooked rice, sour cream, Cottage cheese, bay leaf, salt and pepper. Layer half the rice mixture in a lightly buttered 3 quart baking dish. Add half the chopped chilies and sprinkle with half the cheese. Repeat layers, ending with cheese. Bake uncovered at 375 degrees for 30 minutes.