Zucchini Custard Casserole
Source of Recipe
Mary Blair McMorran
6 slices of firm sourdough bread
1/4 cup soft butter
1 (1 lb) can whole kernal corn (I used frozen)
2 Cups thinly sliced zucchini
4 oz green chiles, seeded and chopped
2 cups (about 1/2 lb.) shredded jack cheese (or your choice but not
too sharp)
4 eggs
2 cups milk
1 tsp salt
1/8 tsp pepper
Trim crusts off bread, spread butter evenly & arrange buttered side
down in 9 x 13 inch dish.
Distribute corn evenly. Arrange zucchini over corn. Sprinkle chiles
and cheese over zucchini.
Beat eggs slightly, then beat in milk, salt & pepper.
Pour egg mixture over cheese. Cover & refrigerate overnight.
Bake uncovered in 375 degree oven for 30-40 minutes, or until lightly
brown & puffed. Let stand about 10 minutes before serving.
Makes 6-8 servings.
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