Rice and Cheese Casserole Philadelphia Orchestra Cookbook Yield: 8 servings 1 cup onions, chopped ¼ cup butter 4 cups cooked rice 2 bay leaves 2 cups sour cream 1 cup cream-style cottage cheese ½ tsp. salt ¼ tsp. pepper 3 4-ounce cans green chilies, drained 2 cups cheddar cheese, grated Grease 12" x 8" x 2" casserole. Sauté onions in butter. Mix with rice and bay leaves. Add sour cream, cottage cheese, salt and pepper. Layer rice mixture, chilies, grated cheese. Do this twice. Bake in 350o oven for 30 minutes until bubbly around edges.

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