Egg Foo Yong Casserole
photo by Ms. Poppy
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 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
- 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
- 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 1/4 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.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.