Chile Cheese Rice Casserole
Janet F. Brownell
1/4 cup butter
1 cup chopped onion
Saute the onion in the butter till the onions are translucent.
In a big bowl combine with the following ingrediants:
4 cups freshly cooked rice
2 cups sour cream
1 cup cream-style cottage cheese
1 large bay leaf, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
3 4-ounce cans chopped green chiles
2 cups grated Cheddar cheese (save a little to top the casserole)
Once, everything is mixed in throughly, spoon into a 9x13 baking dish or large casserole dish and bake uncovered for 25 minutes at 375*.
Sprinkle with chopped parsley if desired.
This dish serves 8 people.