| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | California | Cheese/eggs, Casseroles | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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