Egg Foo Yong Casserole

Recipe by Cook4_6
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 8
    eggs, beaten
  • 1 12
    cups thinly sliced celery
  • 1
    (16 ounce) can bean sprouts, drained
  • 1
    cup cooked chicken, diced
  • 12
    cup nonfat dry milk powder
  • 2
    tablespoons onions, chopped
  • 1
    tablespoon parsley, chopped
  • 12
    teaspoon salt
  • 18
    teaspoon pepper
  • 1
    tablespoon sesame oil
  • mushroom sauce
  • 2 12
    tablespoons cornstarch
  • 1 12
    cups chicken broth, divided
  • 1
    tablespoon soy sauce
  • 1
    (4 ounce) can sliced mushrooms, drained
  • 2
    tablespoons sliced green onions
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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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