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