Egg Foo Yong Casserole

I use this recipe sometimes when I am feeling guilty about using too much oil in my diet. This is a good recipe, and easy to make.

• Ready In: 50 mins
• Serves: 6

Ingredients

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

• Mushroom Sauce

• 2 1⁄2 tablespoons cornstarch
• 1 1⁄2 cups chicken broth, divided
• 1  tablespoon soy sauce
• 1 (4 ounce) can  sliced mushrooms, drained
• 2  tablespoons  sliced green onions

Directions

1. Stir together all casserole ingredients and pour into greased 12 x 8 x 2 inch baking dish.
2. Bake at 350ºF for 30 to 35 minutes or until knife inserted in center comes out clean.
3. Sauce: Combine cornstarch with 1/4 cup broth and set aside.
4. Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch broth mixture and soy sauce.
5. Cook, stirring until thickened and smooth, add mushrooms and green onions.
6. To serve, cut casserole into squares and top with mushroom sauce.