1/4 c. butter
1 c. chopped onion
2 c. sour cream
1 c. cottage cheese
1 lg. bay leaf, crumbled
1 tsp. salt
1/8 tsp. pepper
2 (4 oz.) cans green chilies, drained & halved lengthwise
2 c. grated cheddar cheese
4 c. freshly cooked rice

Preheat oven to 375 degrees. Lightly grease a 12"x12" baking dish (2 quart). Saute onion until golden, 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 in bottom, then half the chilies and sprinkle with one-half the grated cheese. Repeat. Bake, uncovered 25 minutes. Serves 6 to 8.