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Egg Foo Yung Casserole
6
servings
8
1
1
1
2
1
1
1
eggs, beaten
1/2 cup thinly sliced celery
(16 ounce) can bean sprouts, drained
/2 cup nonfat dry milk powder
tablespoons chopped onion
tablespoon chopped parsley
/2 teaspoon salt
/8 teaspoon ground pepper
Mushroom Sauce
2
1
1
1
2
1/2 tablespoons cornstarch
1/2 cups chicken broth, divided
tablespoon soy sauce
(4 ounce) can drained, sliced mushrooms
tablespoons sliced green onions
Stir together all casserole ingredients and pour into greased 12 x 8 x 2 inch baking dish. Bake at 350
degrees F for 30 to 35 minutes or until knife inserted in center comes out clean.
To make the sauce, combine cornstarch with 1/4 cup broth and set aside. Heat remaining broth to
boiling in a saucepan, gradually whisk in cornstarch broth mixture and soy sauce. Cook, stirring until
thickened and smooth, add mushrooms and green onions.
To serve, cut casserole into squares and top with mushroom sauce.
Egg Foo Yung Casserole
159
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