Yield: 6 Servings
|1½ cup||Thinly sliced celery|
|1 can||Bean sprouts (16oz), drained|
|½ cup||Nonfat dry milk|
|2 tablespoons||Onion, chopped|
|1 tablespoon||Parsley, chopped|
|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