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A colorful corn custard pairs well with a simply seasoned pork roast, steamed green beans and vinegar coleslaw.

Cheesy Calico Corn Custard

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

1. In large bowl beat eggs with milk. Stir in remaining ingredients; pour into greased 2 1/2-quart casserole and bake in 350 degrees F. oven for 1 1/2 hours, or until knife inserted halfway between center and outer edge comes out clean.

Serves 8

Nutrition Facts Per Serving: Calories 210 calories Protein 14 grams Fat 10 grams Sodium 340 milligrams Cholesterol 135 milligrams Saturated Fat 6 grams Carbohydrates 17 grams Fiber 2 grams