12 sl Bread
Butter or margarine softened
12 oz Canned whole kernel corn drained
7 oz Canned whole green chiles
2 c Shredded Monterey
Jack
4 Eggs, lightly beaten
3 c Milk
1 t Salt
Trim crusts from bread. Spread bread with butter,
then
cut slices in halves. Arrange half of bread slices
in
greased shallow 3-quart baking dish. Cover with
half
of corn. Seed chiles, cut into strips and arrange
half
of chile strips over corn. Sprinkle with half of
cheese. Repeat layers. Combine eggs, milk and salt
and
pour over ingredients in casserole. Cover and
refrigerate 4 hours or longer. Bake at 350F 45 to
50
minutes,
or until puffy and brown.