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.

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