Baked corn chex 'n' cheese custard
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Green Pepper; Chopped |
| ⅓ | cup | Onion; Finely Chopped |
| 2 | tablespoons | Butter |
| 3 | eaches | Eggs; Large |
| 2 | cups | Milk |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| ⅛ | teaspoon | Pepper |
| 1 | cup | American Cheese; Shredded |
| 1 | pounds | Corn; Canned, Drained |
| 2 | cups | Corn Chex; Coarsely Broken |
Directions
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 1½ 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.