Zucchini Casserole

• 6 slices firm white bread
• 1/4 cup (60 ml) soft butter or margarine
• 1 1 lb (.5 kg). can whole kernal corn, drained
• 2 cups (475 ml) thinly sliced zucchini
• 1 7 oz (196 grm). can California green chilies, seeded and chopped
• 2 cups (475 ml) shredded Jack cheese
• 4 eggs
• 2 cups (475 ml) milk
• 1 tsp (5 ml) salt (really needs a bit more)
• 1/8 tsp (1 ml). pepper

1. Trim off bread crusts, spread with butter.
2. Arrange buttered side down in a 9 by 13 inch baking dish.
3. Distribute the corn evenly over the bread, and then arrange the zucchini evenly over the corn.
4. Sprinkle the chiles and the cheese evenly over the zucchini.
5. Beat the eggs slightly, then beat in the milk, salt and pepper.
6. Pour egg mixture over the cheese.
7. Cover and refrigerate at least 4 hours or overnight.
8. Bake uncovered at 375 degrees (200 C.) for 30 to 40 minutes or until lightly browned and puffed.
9. Let stand about 10 minutes before serving.

white bread, butter, whole kernal corn, zucchini, california green chilies, cheese, eggs, milk, salt, pepper

Taken from online-cookbook.com/goto/cook/rpage/00047F (may not work)