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 ts 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.