Egg Foo Yong Casserole

"I use this recipe sometimes when I am feeling guilty about using too much oil in my diet. This is a good recipe, and easy to make."
 
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Ready In:
50mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Stir together all casserole ingredients and pour into greased 12 x 8 x 2 inch baking dish.
  • Bake at 350ºF for 30 to 35 minutes or until knife inserted in center comes out clean.
  • 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.

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Reviews

  1. My wife and I really enjoyed this dish. Although, this is not an authentic egg foo yung, it is really easy to put together and very healthy! Your cooking time was perfect. I am especially glad the recipe called for non-fat dry milk powder; I had purchased a box for another recipe and was beginning to think I would never use it up. I will be making this again! Thanks, Miss Annie!
     
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