Baked Corn Chex 'n' Cheese Custard

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Title: Baked Corn Chex 'n' Cheese Custard
Yield: 6 Servings
Categories: Vegetables, Breakfast


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.

From Gemini's MASSIVE MealMaster collection at