Egg Foo Yong Casserole

Submitted by Miss Annie

"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: 50mins
• Ingredients: 13
• 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.

Reviews

[James Craig]

My wife and I really enjoyed this dish. Although, this is not an authentic egg foo yung, it is really easy to put together and very healthy! Your cooking time was perfect. I am especially glad the recipe called for non-fat dry milk powder; I had purchased a box for another recipe and was beginning to think I would never use it up. I will be making this again! Thanks, Miss Annie!