Egg Foo Yong Casserole

“This original recipe did not call for meat, but I suggest you add about a cup of diced cooked chicken or pork, and a tablespoon of sesame oil to the mixture before you bake it. I have also used fresh, sauteed mushrooms instead of canned and they taste great.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 8 eggs, beaten
  • 1 12 cups thinly sliced celery
  • 1 (16 ounce) can bean sprouts, drained
  • 1 cup cooked chicken, diced
  • 12 cup nonfat dry milk powder
  • 2 tablespoons onions, chopped
  • 1 tablespoon parsley, chopped
  • 12 teaspoon salt
  • 18 teaspoon pepper
  • 1 tablespoon sesame oil
  • mushroom sauce
  • 2 12 tablespoons cornstarch
  • 1 12 cups chicken broth, divided
  • 1 tablespoon soy sauce
  • 1 (4 ounce) can sliced mushrooms, drained
  • 2 tablespoons sliced green onions

Directions

  1. 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.
  2. To make the sauce, combine cornstarch with 1/4 cup broth.
  3. Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, mushrooms and green onions.
  4. To serve cut casserole into squares and top with mushroom sauce.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: