1/4 c  Butter or margarine

      1 c  Onion; chopped

      4 c  White rice; freshly cooked

      2 c  Dairy sour cream

      1 c  Creamed cottage cheese

      1 lg Bay leaf; crumbled

    1/2 ts Salt; optional

    1/8 ts Pepper

      3 cn (4 oz each) green chilies

           -drained, halved lengthwise
           -leaving seeds
      2 c  Sharp natural cheddar cheese

           -grated
           Parsley; chopped
  Preheat oven to 375 degrees F.  Lightly grease a 12 x 8 x 2-inch baking
  dish (2-quart).  In hot butter in large skillet, saute onion until golden
  about 5 minutes.  Remove from heat; stir in hot rice, sour cream, cottage
  cheese, bay leaf, salt (optional), and pepper; toss lightly to mix well.
  Layer half the rice mixture in bottom of baking dish, then half of chilies;
  sprinkle with half of Cheddar cheese; repeat.
  Bake, uncovered, 25 minutes, or until bubbly and hot.  Sprinkle with
  chopped parsley.  Source:  McCall's Book of Wonderful One-Dish Meals.
  Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com