Breakfast Souffle

10 slices of bread, crumbled
3 pounds of canned corn, drained
1 medium onion, sliced
4 ounce can green chiles
4 eggs, slightly beaten
3 cups milk
1 tablespoon butter
1 teaspoon salt
1/4 teaspoon dry mustard

Melt the butter in a 2 quart casserole dish. Prepare the casserole in layers of bread, corn, onion, chiles and cheese.

In a bowl, combine the eggs, milk, salt and mustard. Pour over the casserole. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes. Cut and serve.