Post by Debbie on Jun 8, 2012 21:01:53 GMT -5
1/4 butter1 cup chopped onion4 cups cooked rice2 cups sour cream
1 cup cottage cheese
1 crumbles bay leaf
salt and pepper to taste
3 cans drained green chilies
2 cups grated sharp cheese
Preheat oven to 30 degrees. Grease a 12 x 8 2 quart baking dish.
Melt butter in large skillet, cook onion until golden.
Remove from heat and add rice, sour cream, cottage cheese, bay leaf, salt and pepper.
Mix well.
Layer half of the rice mixture into the pan.
Top with half of the chilies, sprinkle with half the cheese. Repeat.
Bake, uncovered for 25 minutess, or until bubbly and hot.
1 cup cottage cheese
1 crumbles bay leaf
salt and pepper to taste
3 cans drained green chilies
2 cups grated sharp cheese
Preheat oven to 30 degrees. Grease a 12 x 8 2 quart baking dish.
Melt butter in large skillet, cook onion until golden.
Remove from heat and add rice, sour cream, cottage cheese, bay leaf, salt and pepper.
Mix well.
Layer half of the rice mixture into the pan.
Top with half of the chilies, sprinkle with half the cheese. Repeat.
Bake, uncovered for 25 minutess, or until bubbly and hot.