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

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

*** Explore more Egg Foo Yong Casserole Recipes »

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