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November 29, 2010
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Chile Cheese Rice Casserole
By
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.
This is my mom's Chile Cheese Rice Casserole that she made long time ago.

This is something that we bring to family gatherings and it goes like hot cakes in the morning.

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