Chile-Cheese Casserole

• 1/4 c. butter
• 1 c. onion, chopped
• 4 c. cooked rice
• 2 c. sour cream
• 1 c. small-curd cottage cheese
• 1 Tbsp. dried parsley
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 c. whole chiles, split open
• 2 c. shredded Cheddar cheese

1. Preheat oven to 375u0b0.
2. Saute the onions in butter until tender.
3. Remove from heat, then stir in the rice, sour cream, cottage cheese, parsley, salt and pepper, mixing well.
4. Grease a 9-inch square pan.
5. Layer in 1/2 the rice mixture, followed by half of the chiles and half of the Cheddar cheese.
6. Repeat with the remaining ingredients to form a second layer.
7. Cover and bake for 30 minutes or until hot and bubbly.
8. Uncover during the last 10 minutes to allow the cheese to brown.

butter, onion, rice, sour cream, cottage cheese, parsley, salt, pepper, whole chiles, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7527 (may not work)