Egg foo yung casserole
Egg foo yung casserole recipe in the casserole category
Recipe ingredients:
- 8 eggs, beaten
- 1 1/2 cup thinly sliced celery
- 1, 16 ounces, can bean sprouts, drained
- 1/2 cup nonfat dry milk powder
- 2 tablespoons chopped onion
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- Mushroom sauce:
- 2 1/2 tablespoons cornstarch
- 1 1/2 cups chicken broth, divided
- 1 tablespoon soy sauce
- 1, 4 ounces, can drained, sliced mushrooms
- 2 tablespoons sliced green onions
Recipe method:
- Stir together all casserole ingredients and pour into greased 12 x 8 x 2 inch baking dish.
- Bake at 350 degrees F for 30 to 35 minutes or until knife inserted in center comes out clean.
- To make the 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.
Tags: egg, foo, yung, recipe, casserole, recipes, cooking