Vegetable Custard Casserole

Dairy

  • 6 slices firm white bread

  • ¼ cup butter

  • 1 cup whole kernal corn, drained

  • 2 cups thinly-sliced zucchini

  • 4-oz can diced Ortega chiles

  • 2 cups (1/2 lb) shredded jack cheese

  • 4 eggs

  • 1½ cups milk

  • 1 teaspoon salt

  • ⅛ teaspoon pepper

Preheat oven to 375°.
Trim crusts off bread. Spread butter evenly over slices. Arrange, buttered side down, in a 9" x 13" pan. Layer corn, zucchini, chiles, and cheese, in that order.
Beat eggs slightly. Beat in milk, salt and pepper. Pour over cheese. Cover and refrigerate at least 4 hours.
Bake, uncovered, at 375° for 30 - 40 minutes, or until lightly browned and puffy. Let stand 10 minutes before serving.
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