Best Egg Foo Yong Casserole Recipes

EGG FOO YONG CASSEROLE

Egg Foo Yong Casserole image

This original recipe did not call for meat, but I suggest you add about a cup of diced cooked chicken or pork, and a tablespoon of sesame oil to the mixture before you bake it. I have also used fresh, sauteed mushrooms instead of canned and they taste great.

Provided by Cook4_6

Categories Chinese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

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
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

Steps:

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.

Nutrition Facts : Calories 248, Fat 10.8, SaturatedFat 3, Cholesterol 267.5, Sodium 740.5, Carbohydrate 15.5, Fiber 2.1, Sugar 9.8, Protein 22.5

EGG FOO YONG CASSEROLE

Egg Foo Yong Casserole image

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.

Provided by Miss Annie

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

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
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

Steps:

Stir together all casserole ingredients and pour into greased 12 x 8 x 2 inch baking dish.
Bake at 350ºF for 30 to 35 minutes or until knife inserted in center comes out clean.
Sauce: Combine cornstarch with 1/4 cup broth and set aside.
Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch broth mixture and soy sauce.
Cook, stirring until thickened and smooth, add mushrooms and green onions.
To serve, cut casserole into squares and top with mushroom sauce.

Nutrition Facts : Calories 191.1, Fat 7.3, SaturatedFat 2.3, Cholesterol 284, Sodium 725.8, Carbohydrate 15.6, Fiber 2.1, Sugar 10, Protein 16.7

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