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

Saute onion in butter until golden, 5 minutes. Remove from heat; stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper. Toss lightly to mix well. Layer half the rice mixture in 2-quart baking dish; then half of chiles; sprinkle with cheese; repeat. Bake uncovered at 375 degrees for 25 minutes until hot and bubbly.

Freezes well. Bake covered at 300 degrees for 30 minutes. Then uncovered at 375 degrees for 25 minutes.