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BAKED CORN CHEX 'N' CHEESE CUSTARD

Category:    Side dishes, Cheese, Vegetables, Cereals
Yield:6 servings
 
    1/4 c  Green Pepper; Chopped             1/2 ts Sugar
    1/3 c  Onion; Finely Chopped             1/8 ts Pepper
      2 tb Butter                              1 c  American Cheese; Shredded
      3 ea Eggs; Large                         1 lb Corn; Canned, Drained
      2 c  Milk                                2 c  Corn Chex; Coarsely Broken
      1 ts Salt                           
 
  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.
 

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