Recipe For Cooking Egg Foo Yung Casserole

Toaster Oven Casseroles :: Vegetable Casseroles

Egg Foo Yung Casserole

Posted by bettyboop50 at recipegoldmine.com May 8, 2001

6 servings

8 eggs, beaten
1 1/2 C. thinly sliced celery
1 (16 oz.) can bean sprouts, drained
1/2 C. nonfat dry milk powder
2 Tbsp. chopped onion
1 Tbsp. chopped parsley
1/2 tea. salt
1/8 tea. ground pepper

Mushroom Sauce
2 1/2 Tbsp. cornstarch
1 1/2 C. chicken broth, divided
1 Tbsp. soy sauce
1 (4 oz.) can drained, sliced mushrooms
2 Tbsp. sliced green onions

Stir together all casserole ingredients and pour into prepared 12 x 8 x 2 in. baking dish. Bake at 350 degrees F for 30 to 35 min. or until knife inserted in center comes out clean.

To make the sauce, combine cornstarch with 1/4 C. 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.