Chile Cheese Casserole

8 slices sourdough bread, crust removed, cubed
2 cups grated jack cheese
1/2 cup chopped green onions
1 can diced green chiles
4 eggs
1 1/4 cups milk
4 tablespoons parmesan cheese
salt and pepper to taste

In an 8x12" greased porcelain baker, spread half of the bread.

Sprinkle top evenly with cheese, onions and chiles. Cover with remaining bread and press down gently.

Beat together remaining ingredients and pour over casserole, pressing down any bead that floats to the top.

When bread appears to have absorbed the egg mixture (about 15 minutes), bake at 350�F for about 45 minutes, or until puffed and golden brown. Serve with fresh salsa on the side.

Serves 6.

Per serving (excluding unknown items): 99 Calories; 6g Fat (56% calories from fat); 7g Protein; 4g Carbohydrate; 153mg Cholesterol; 130mg Sodium