>Recipes
Egg and Cheese Casserole
Makes 8 servings
Time to Prepare: 4:10
Time to Cook: 0:45
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Ingredients
12 oz Bread, white, commercially prepared, toasted -- 12 slices 1/4 cup Butter, with salt -- softened Diet
12 oz Corn, sweet, yellow, canned, whole kernel, drained solids -- drained 7 oz Peppers, hot chili, green, canned, pods, excluding seeds, solids and liquids 2 cup Cheese, monterey -- shredded Diet
4 med Egg, whole, raw, fresh -- lightly beaten 3 cup Milk, fluid, 3.25% milkfat Diet
1 dash Salt, table
Directions
1. Trim the crusts from the bread.
2. Spread bread with butter, then cut slices in halves. arrange half of the bread slices in a greased, shallow baking dish.
3. Cover the bread with half of the corn.
4. Seed chiles, cut into strips, and arrange half of chile strips over the corn.
5. Sprinkle with half of the cheese. Repeat the layers until all the ingredients are used.
6. Combine eggs, milk, and salt in a bowl. Pour over the ingredients in the casserole dish.
7. Cover and refrigerate for 4 hours, or longer.
8. Preheat oven at 350 Fahrenheit. Bake for 45 minutes, or until puffy and brown. Serve.
2. Spread bread with butter, then cut slices in halves. arrange half of the bread slices in a greased, shallow baking dish.
3. Cover the bread with half of the corn.
4. Seed chiles, cut into strips, and arrange half of chile strips over the corn.
5. Sprinkle with half of the cheese. Repeat the layers until all the ingredients are used.
6. Combine eggs, milk, and salt in a bowl. Pour over the ingredients in the casserole dish.
7. Cover and refrigerate for 4 hours, or longer.
8. Preheat oven at 350 Fahrenheit. Bake for 45 minutes, or until puffy and brown. Serve.
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