Baked corn chex'n' cheese custard

 
                     BAKED CORN CHEX 'N' CHEESE CUSTARD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheese/Eggs                      Vegetables
                 Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Green Pepper -- Chopped
      1/3   c            Onion -- Finely Chopped
    2       tb           Butter
    3                    Eggs -- Large
    2       c            Milk
    1       t            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.
  
 
 
                    - - - - - - - - - - - - - - - - - -