1/4 c. butter
1/2 c. chopped onion
4 c. cooked rice
2 c. sour cream
1 c. cream style cottage cheese
1 lg. bay leaf, crumbled
1/2 tsp. salt
1/8 tsp. black pepper
3 (4 oz.) cans green chiles, drained, halved lengthwise
3 c. grated Cheddar cheese
Chopped parsley

(Or one 4 ounce can chopped green chilies)

Preheat oven to 375 degrees. Lightly grease 12 x 8 x 2 inch baking dish (2 quart). In hot butter in large skillet, saute onion until golden, about 5 minutes. Stir in rice, sour cream, cottage cheese, bay leaf, salt and pepper; toss lightly to mix well. Layer half rice mixture in bottom of baking dish, then half the chilies, sprinkle with half the cheese and repeat.

Bake uncovered for 25 minutes or until bubbly and hot. Sprinkle with chopped parsley. Serve with baked ham, roast, hamburger or steak along with green salad and bread.