Egg Foo Yung Casserole

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.