Egg foo young casserole
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| 8 | 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 |
CASSEROLE
MUSHROOM SAUCE
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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