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BAKED CORN CHEX 'N CHEESE CUSTARD 
1/4 c. chopped green peppers
1/3 c. finely chopped onions
2 tbsp. butter
3 eggs
1 1/2 c. milk
1 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper
1 c. shredded American cheese
1 lb. can whole corn, drained
1 (8 1/2 oz.) cream style corn
2 c. coarsely broken Corn Chex

Preheat oven to 325 degrees. Saute pepper and onion in butter until limp. Beat together eggs, milk, salt, sugar and pepper. Stir in cheese, corn, sauteed peppers and onion and 1 1/2 cups cereal. Pour into buttered 2 quart casserole and top with remaining cereal. Bake uncovered 45-50 minutes. Cool 10 minutes before serving.
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