Tex-Mex Rice Bake

Description
Makes 8 servings.

Ingredients

 * 3 cups cooked rice
 * 2 cups shredded Mexican-style cheese, divided
 * 1 (4 ounce) can chopped green chilies
 * 1 cup sour cream
 * 1/3 cup sliced green onions
 * 1/2 teaspoon salt
 * 1/4 teaspoon ground white pepper
 * vegetable cooking spray
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
In a large bowl, combine rice, 1 cup cheese, chilies, sour cream, onions, salt and pepper; stir until blended. Coat 8x8-inch baking dish with cooking spray. Pour rice mixture into baking dish; top with remaining cheese. Cover with foil and bake at 350 degrees for 15 minutes; remove foil and bake an additional 15 minutes.