Recipe: Festive Corn Custard (using stuffing croutons, Kellogg's, 1970's)

FESTIVE CORN CUSTARD

3 eggs, slightly beaten
1 1/2 cups milk
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 cup finely chopped onion
1 1/2 cups Kellogg's Croutettes Stuffing Herb Seasoned Croutons
1 (12 oz.) can (1 1/2 cups) corn with peppers (Mexi-corn), drained
1/4 cup sliced, pitted ripe olives

Thoroughly combine all ingredients in large bowl. Pour mixture into buttered shallow 1 1/2 quart rectangular baking dish.

Bake in moderate oven (350 degrees F) about 55 minutes or just until knife inserted near center comes out clean. Do not overbake.

Cut into squares and serve at once with roast pork or other meat.

Makes 6 servings
Source: Recipe booklet: Kay Kellogg's Creative Cookery, Kellogg Company, 1971