CALIFORNIA CASSEROLE
Source: McCall's Book of Wonderful One-Dish Meals
Servings: 8

1/4 cup butter or margarine
1 cup onion; chopped
4 cups freshly cooked white rice
2 cups dairy sour cream
1 cup creamed cottage cheese
1 large bay leaf; crumbled
1/2 tsp salt (optional)
1/8 tsp pepper
3 cans (4 oz each) green chilies, drained, halved lengthwise leaving seeds
2 cups sharp natural cheddar cheese, grated
chopped fresh parsley (for garnish)

Preheat oven to 375 degrees F. Lightly grease a 12x8x2-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, 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 layers.

Bake, uncovered, 25 minutes, or until bubbly and hot. Sprinkle with chopped parsley.