Baked Corn Chex 'n Cheese Custard
Recipe type: Breakfast
Serves: 6 to 8
  • 1/4 Cup green pepper; chopped
  • 1/3 Cup onion; finely chopped
  • 2 Tablespoons butter
  • 3 each eggs; large
  • 2 Cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon pepper
  • 1 Cup American cheese; shredded
  • 1 pound corn; canned, drained
  • 2 Cups corn chex; coarsely broken
  1. Preheat oven to 325 degrees F.
  2. Saute green pepper and onion in butter until limp.
  3. Beat together eggs, milk, salt, sugar, and pepper. Stir in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal.
  4. Pour into buttered 2-quart casserole and top with remaining cereal.
  5. Bake, uncovered, 45 to 50 minutes or until set.
  6. Cool 10 minutes before serving.
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