1/4 c. butter
4 c. cooked white rice
1 c. cream style cottage cheese (small curd)
1/8 tsp. black pepper
2 c. grated sharp cheddar cheese
1 c. chopped onions
2 c. sour cream
1 large bay leaf, crumbled
1/2 tsp. salt
3 (4 oz.) cans green chilies (mild), drained with seeds in
Chopped parsley

In hot butter saute onions about 5 minutes; remove from heat and stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper.

Place half of rice mixture into greased 8 x 12 (2 qt.) baking dish; put half of the chilies and half of the cheese on top of rice; another layer of rice, chilies and cheese. Bake uncovered for 25 minutes at 375 degrees. Remove and garnish with chopped parsley.