FBD

Egg Foo Yung Casserole

AsianVegetarianEasy40 minBy Northstar

Ingredients

Servings
4
  • 8 eggs, beaten
  • 1 0.5 cup celery, thinly sliced
  • 16 oz can bean sprouts, drained
  • 0.5 cup nonfat dry milk powder
  • 2 tbsp chopped onion
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp salt
  • 1/8 tsp black pepper
  • 2 0.5 tbsp cornstarch
  • 1 0.5 cup chicken broth, divided
  • 1 tbsp soy sauce
  • 1 can (4 oz) sliced mushrooms, drained
  • 2 tbsp sliced green onions

Instructions

  1. 1

    Preheat oven to 350°F. Grease a 12×8×2-inch baking dish.

  2. 2

    Stir together eggs, celery, bean sprouts, dry milk, onion, parsley, salt, and pepper. Pour into prepared dish.

  3. 3

    Bake for 30–35 minutes until a knife inserted in the center comes out clean.

  4. 4

    Make mushroom sauce: combine cornstarch with ¼ cup broth. Heat remaining broth to boiling; gradually whisk in cornstarch mixture and soy sauce. Cook, stirring, until thickened. Stir in mushrooms and green onions.

  5. 5

    Cut casserole into squares and serve topped with mushroom sauce.

Tags

asian