Egg foo young casserole

Yield: 6 Servings

Measure Ingredient
8 \N Egg, beaten
1½ cup Thinly sliced celery
1 can Bean sprouts (16oz), drained
½ cup Nonfat dry milk
2 tablespoons Onion, chopped
1 tablespoon Parsley, chopped
½ teaspoon Salt
⅛ teaspoon Pepper
2½ tablespoon Cornstarch
1½ cup Chicken broth, divided
1 tablespoon Soy sauce
1 can Sliced mushrooms (4oz), drained
2 tablespoons Sliced green onions



Stir together all casserole ingredients, pour into greased 12x8x2-inch baking dish. Bake at 350 degrees for 30-35 minutes or until knife inserted in center comes out clean. To make the sauce, combine cornstarch with ¼ cup broth. Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, mushrooms and green onions. To serve cut casserole into squares and top with mushroom sauce.

Recipe by: Unknown Posted to MC-Recipe Digest V1 #636 by Aquasea221@...

on Jun 6, 1997

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