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Title: Egg Foo Young Casserole
Categories: Chinese
Yield: 6 Servings
Casserole | ||
8 | Egg -- beaten | |
1 1/2 | c | Thinly sliced celery |
1 | cn | Bean sprouts (16oz) -- |
Drained | ||
1/2 | c | Nonfat dry milk |
2 | tb | Onion -- chopped |
1 | tb | Parsley -- chopped |
1/2 | ts | Salt |
1/8 | ts | Pepper |
Mushroom Sauce | ||
2 1/2 | tb | Cornstarch |
1 1/2 | c | Chicken broth -- divided |
1 | tb | Soy sauce |
1 | cn | Sliced mushrooms (4oz) -- |
Drained | ||
2 | tb | Sliced green onions |
Stir together all casserole ingredients, pour into greased 12x8x2-inch baking dish. Bake at 350 degrees 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.
Recipe By : Unknown
From: Aquasea221@aol.Com Date: 06 Jun 97 Mastercook Recipes (Mailing List) Ä
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