Egg Foo Yong Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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
• 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, pour into greased 12x8x2-inch baking dish. bake at 350 degrees for 30-35 minutes or until knife inserted in center comes out clean.
• 2 to make the sauce, combine cornstarch with 1/4 cup broth.
• 3 heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, mushrooms and green onions.
• 4 to serve cut casserole into squares and top with mushroom sauce.