1 medium onion, chopped
5 cups rice, cooked according to instructions
2 cups plain yogurt
1 cup cottage cheese
1 cup cheddar cheese, grated
2 4-oz cans diced green chilies, drained well (rinse to reduce spiciness)

In large skillet, saute onion until onion is cooked (5 minutes). Add remaining ingredients, adding salt and pepper to taste if desired. Cool to room temperature and freeze in large casserole or smaller portions.

On serving day: Defrost and bake for 25-35 minutes in a 350F preheated oven