California Rice Casserole

• 1/4 cup butter
• 1 cup finely chopped onion
• 4 cups cooked white rice
• 2 cups sour cream
• 1 cup cream-style cottage cheese
• 1 large bay leaf (finely crushed)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 (4 ounce) cans chopped green chilies, drained
• 2 cups grated cheddar cheese
• 1 tablespoon dried parsley

1. Melt butter in skillet and saute onion until golden brown.
2. In a large mixing bowl mix all the ingredients together.
3. Transfer to a crockpot at low setting for 4 hours. OR put in a lightly greased 2 quart shallow baking dish in preheated oven at 375 degrees uncovered for about 25 minutes or until bubbly and hot.
4. * Note: to prepare 4 cups fluffy white rice, bring 2 1/2 cups cold water to boiling in a large saucepan. Add 1 cup converted rice and 1 tsp salt. Cover tightly and cook over low heat until water is absorbed, about 25-35 minutes.

butter, onion, white rice, sour cream, creamstyle cottage cheese, bay leaf, salt, pepper, green chilies, cheddar cheese, parsley

Taken from www.food.com/recipe/california-rice-casserole-197044 (may not work)