MONTEREY FONDUE CASSEROLE

Prepare the day before you need it.

5 slices Sourdough bread (round loaf), crusts removed
butter
1 can niblets corn, drained, divided
1 (7 oz) can green chilies, seeds removed and chilies sliced, divided
1 lb sharp cheddar cheese, shredded, divided
2 1/2 cups milk
4 eggs
1 tsp dry mustard
Salt and pepper to taste

Butter both sides of bread slices; cut into cubes. Arrange bread in bottom of a 9x13-inch casserole.

Cover bread cubes with one half of the corn. Place half of the sliced chilies over the corn; sprinkle half of the grated cheese on top of that. Repeat layers.

Combine milk, eggs, mustard, salt and pepper. Beat well and pour over all. Refrigerate casserole overnight.

NEXT DAY:
Sit casserole in a pan of water and bake at 350 degrees for 45-50 minutes.