Ingredients:
- 12 slices white bread
- 1 (approximately 11 ounces) can white kernel corn, drained
- 1 (4 ounce) can chopped green chiles, undrained
- 2 cups (8 ounces) shredded Monterey Jack cheese or Mexican blend
- 4 eggs, beaten
- 2 cups milk
- 1 teaspoon salt
Remove crust from bread; place 6 slices in a lightly greased 12x8x2-inch baking dish. Spoon half of corn and half of chiles over the bread; sprinkle with half of the Monterey Jack cheese. Layer remaining bread, corn, chiles, and cheese. Whisk together eggs, milk, and salt; pour over last layers. Cover and refrigerate casserole overnight, about 8 to 10 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350° for 40 to 45 minutes.
Serves 8
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