Recipe - Monterey Fondue

12 sl Bread
Butter or margarine
softened
12 ounce Canned whole kernel corn
drained
7 ounce Canned whole green chiles
2 cup Shredded Monterey Jack
4 Eggs, lightly beaten
3 cup Milk
1 teaspoon Salt

Trim crusts from bread. Spread bread with butter, then cut slices in
halves. Arrange half of bread slices in greased shallow 3quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini