Title: Baked Corn Chex 'n' Cheese Custard
Categories: Side Cheese Vegetable Breakfast
Yield: 6 Servings
| 1/4 | c | Green Pepper; Chopped |
| 1/3 | c | Onion; Finely Chopped |
| 2 | tb | Butter |
| 3 | | Eggs; Large |
| 2 | c | Milk |
| 1 | ts | Salt |
| 1/2 | ts | Sugar |
| 1/8 | ts | Pepper |
| 1 | c | American Cheese; Shredded |
| 1 | lb | Corn; Canned, Drained |
| 2 | c | Corn Chex; Coarsely Broken |
Preheat oven to 325 degrees F. Saute green pepper and onion in butter
until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in
cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal.
Pour into buttered 2-quart casserole and top with remaining cereal. Bake,
uncovered, 45 to 50 minutes or until set. Cool 10 minutes before serving.