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Monterey Fondue

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<p><a href="https://www.flickr.com/photos/dyanna/9003859018/">https://www.flickr.com/photos/dyanna/9003859018/</a></p>
Ingredients
  Sourdough bread slice 5 , crusts removed (Round Loaf)
  Sharp cheddar cheese 1 Pound
  Niblet corn 1 Can (10 oz)
  Canned green chilies 7 Ounce, seeds removed and chilies sliced (1 Can)
  Eggs 4
  Milk 2 1⁄2 Cup (40 tbs)
  Dry mustard 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Butter both sides of bread slices and cut into cubes.
Grate the cheese.
Arrange half of bread in bottom of a 9" x 13" casserole; cover with one-half can of corn.
Put half of sliced chilies over corn; sprinkle half of cheese on and repeat layers.
Combine eggs with milk, mustard, salt and pepper; beat and pour over all.
Refrigerate overnight.
Bake in pan of water, at 350 degrees, 45 to 50 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Corn

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