Egg Foo Yong Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 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.