Egg Foo Yong Casserole

14 ingredients
6 steps

Ingredients

  • 8 eggs, beaten
  • 1 1/2 cups thinly sliced celery
  • 1 (16 ounce) can bean sprouts, drained
  • 1/2 cup nonfat dry milk powder
  • 2 tablespoons chopped onions
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • Mushroom Sauce
  • 2 1/2 tablespoons cornstarch
  • 1 1/2 cups chicken broth, divided
  • 1 tablespoon soy sauce
  • 1 (4 ounce) can sliced mushrooms, drained
  • 2 tablespoons sliced green onions

Directions

  1. 1
    Stir together all casserole ingredients and pour into greased 12 x 8 x 2 inch baking dish.
  2. 2
    Bake at 350°F for 30 to 35 minutes or until knife inserted in center comes out clean.
  3. 3
    Sauce: Combine cornstarch with 1/4 cup broth and set aside.
  4. 4
    Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch broth mixture and soy sauce.
  5. 5
    Cook, stirring until thickened and smooth, add mushrooms and green onions.
  6. 6
    To serve, cut casserole into squares and top with mushroom sauce.

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