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Print this Recipe    Chile Cheese

San Juan Capistrano Casserole

1/4 c butter or margarine
1 c onion, chopped
4 c white rice, freshly cooked
2 c sour cream
1 c creamed cottage cheese
1 bay leaf, crumbled
1/2 ts salt, optional
1/8 ts pepper
3 cans (4 oz each) green chilies drained, halved lengthwise
2 c sharp cheddar cheese, grated
parsley, chopped

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.

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