Egg Foo Young Casserole

Course : Chinese
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


8 large egg -- beaten
1 1/2 cups thinly sliced celery
1 can bean sprouts -- (16oz), drained
1/2 cup nonfat dry milk
2 tablespoons onion -- chopped
1 tablespoon parsley -- chopped
1/2 teaspoon salt
1/8 teaspoon pepper
---mushroom sauce
2 1/2 tablespoons cornstarch
1 1/2 cups chicken broth -- divided
1 tablespoon soy sauce
1 can sliced mushrooms -- (4oz), drained
2 tablespoons sliced green onions

Preparation / Directions:

Stir together all casserole ingredients, pour into greased 12x8x2-inch baking dish. Bake at 350F 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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chinese Recipes