Submitted by Diane
5 slices (round loaf) sourdough bread, crusts removed
1 lb sharp cheddar cheese, shredded
1 can niblet corn
7 oz. can diced green chilies
2 1/2 c. milk
1 Tbsp. dry mustard
Salt and pepper to taste
Butter both sides of brad slices and cut into cubes.
Arrange half of bread in bottom of 9×13-inch casserole; cover with half of the can of corn.
Place half of the diced chilies over corn; sprinkle with half of the shredded cheese. Repeat all layers.
Combine eggs, milk, mustard, salt and pepper; beat well. Pour over layered casserole.
Refrigerate overnight. Bake in pan of water at 350 degrees for 45 to 50 minutes.
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