Recipe: Corn Strata (using chiles and cheese, make ahead)

CORN STRATA

12 to 16 slices French bread, crusts removed
Butter
1 (16 oz.) can cream style corn
1 (16 oz.) can whole kernel corn, drained
1 (7 oz.) can diced green chilies
2 cups shredded Monterey Jack cheese
6 eggs, beaten
2 cups milk
1 tsp. salt

Spread both sides of bread with butter. Line bottom of 13x9-inch baking dish with half of buttered bread slices.

Combine creamed corn and whole kernel corn. Spread half of corn mixture evenly over bread. Top with layer of half of green chilies and then 1 cup cheese. Repeat layers.

Beat eggs with milk and salt; pour over layers. Cover and refrigerate overnight.

Bake at 350 degrees F for 1 hour

Makes 12 to 15 servings