EGG FOO YOUNG CASSEROLE

Egg Foo Young Casserole image

Provided by Colleen Sowa

Time 1h

Number Of Ingredients 19

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EGG FOO YOUNG CASSEROLE
12 large eggs (beaten)
2 c celery (sliced very thin)
1 can(s) (16 ounces ) oriental vegetables (drained)
1 can(s) (16 ounces) bean sprouts (drained)
1 large onion (minced)
4 green onions (sliced thin)
2 c ham (diced)
2 Tbsp fresh parsley (minced)
1/4 tsp salt
1 tsp each: ground black pepper, ground ginger, garlic powder
3 Tbsp soy sauce
GRAVY
2 can(s) (16 ounces each) chicken broth
3 Tbsp soy sauce
4 green onions (sliced thin)
1/2 tsp each: garlic powder, ground ginger, ground black pepper
1 can(s) (12 ounces) mushrooms (drained)
4 Tbsp corn starch (a little liquid to make gravy thickener)

Steps:

1. Preheat oven to 350 degrees.
2. Saute the celery and onion in a skillet with 1 Tbs of butter or olive oil. Cool. Stir together all the veggetables and pour into buttered baking dish (13x9 inches). Beat the eggsa and spices and soy sauce. Pour this over the veggetables. Bake at 350 degreese for 35 minutes.
3. While the Egg Foo Young is baking, make the sauce. Put the mushrooms in a blender or food processor along with the onions and a little of the chicken broth. Put all ingredients into a sauce pan and bring to a hard boil. Reduce heat and simmer. Put 4 TBS of cornstarch in a bowl and add enough broth or cold water to create a thick liquid. Pour this into the simmering sauce pan and stir constantly to thicken.
4. Cut the Egg Foo Young into squares. Top with a little gravy just before serving.