Cheesy Calico Corn Custard
This colorful corn custard pairs well with roasted meats.
1 (16-ounce) package frozen corn, thawed and drained
6 large eggs
1 cup milk
1 cup chopped onion
1/2 cup minced parsley
2 cups shredded Swiss cheese
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
- In large bowl beat eggs with milk. Stir in remaining ingredients; pour into greased 2 1/2-quart casserole and bake in 350°F (175°C) oven for 1 1/2 hours, or until knife inserted halfway between center and outer edge comes out clean.
Makes 8 servings.