Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Egg Foo Yong Casserole Recipe
    Lost? Site Map

    Egg Foo Yong Casserole

    Egg Foo Yong Casserole. Photo by Ms. Poppy

    1/3 Photos of Egg Foo Yong Casserole

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Cooks4_6's Note:

    This original recipe did not call for meat, but I suggest you add about a cup of diced cooked chicken or pork, and a tablespoon of sesame oil to the mixture before you bake it. I have also used fresh, sauteed mushrooms instead of canned and they taste great.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 8 eggs, beaten
    • 1 1/2 cups thinly sliced celery
    • 1 (16 ounce) can bean sprouts, drained
    • 1 cup cooked chicken, diced
    • 1/2 cup nonfat dry milk powder
    • 2 tablespoons onions, chopped
    • 1 tablespoon parsley, chopped
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 tablespoon sesame oil

    mushroom sauce

    Directions:

    1. 1
      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.
    2. 2
      To make the sauce, combine cornstarch with 1/4 cup broth.
    3. 3
      Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, mushrooms and green onions.
    4. 4
      To serve cut casserole into squares and top with mushroom sauce.

    Browse Our Top Egg Recipes

    Ratings & Reviews:

    • on March 27, 2007

      55

      I made this for my husband and I last night since we both love Egg Foo Young and we were very happy with it. I added some tiny shrimp and substituted skim milk and water for the dry milk. Also used fresh bean sprouts. My only complaint is that I'm still working on my casserole dish - the eggs REALLY stuck to it. So my advice would be to grease the dish VERY liberally! Thanks! I'm sure I'll make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2012

      Yum! I made this is a 9x9 pan with a 1/2-lb fresh bean sprouts and sauteed fresh mushrooms. I halfed the casserole ingredients, besides the chicken, but left the sauce ingredients the same,

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2008

      55

    Advertisement

    Nutritional Facts for Egg Foo Yong Casserole

    Serving Size: 1 (296 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 248.0
     
    Calories from Fat 97
    39%
    Total Fat 10.8 g
    16%
    Saturated Fat 3.0 g
    15%
    Cholesterol 267.5 mg
    89%
    Sodium 740.5 mg
    30%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 2.1 g
    8%
    Sugars 9.8 g
    39%
    Protein 22.5 g
    45%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites