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.