Description:

Vegetarian Souffle type casserole

Source:

Joyce Anderson

Serves/Makes:1 - 9x13 inch pan

Ingredients

• 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

Preparation

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

Comments

This is a very easy dish that is really delicious. It is a great one to take to potlucks. A hit every time.

This is not a spicy dish if prepared according to directions - can be spiced up by adding more chilies or changing type of chili.