Baked Corn Chex 'n' Cheese Custardbreakfast, cheese/eggs, vegetables 1/4 cup green pepper; chopped 1/3 cup onion; finely chopped 2 tablespoon butter 3 eggs; large 2 cup milk 1 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon pepper 1 cup american cheese; shredded 1 lb corn; canned, drained 2 cup 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. |
