Categories: Cheese/eggs, Vegetarian 
      Yield: 8 servings 
  
     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 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.