1/4 c. butter
1 c. chopped onion
4 c. freshly cooked white rice
2 c. sour cream
1 c. cream-style cottage cheese
1 lg. bay leaf, crumbled
1/2 tsp. salt
1/8 tsp. pepper
3 cans (4 oz.) green chilies, drained, halved lengthwise, leaving seeds
2 c. grated sharp natural cheddar
Chopped parsley

Grease 12 x 8 x 2 inch baking dish. Heat oven to 375 degrees. Saute onion in butter, 5 minutes. Remove from heat. Stir in rice, sour cream, cottage cheese, bay leaf, salt and pepper. Toss lightly to mix well. Layer half rice mixture, half chilies. Sprinkle with half cheese. Repeat. Bake at 375 degrees for 25 minutes.