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Egg Foo Young Casserole | Egg Foo Young Casserole Recipes | Egg Foo Young Casserole Recipe

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Egg Foo Young Casserole


8 eggs, beaten

1 1/2 c. thinly sliced celery

1 (16 oz.) can bean sprouts, drained

1/2 c. nonfat dry milk powder

2 tbsp. chopped onion

1 tbsp. chopped parsley

1/2 tsp. salt

1/8 tsp. ground pepper


2 1/2 tbsp. cornstarch

1 1/2 c. chicken broth, divided

1 tbsp. soy sauce

1 (4 oz.) can drained, sliced


2 tbsp. sliced green onions

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Stir together all casserole ingredients; pour into greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees for 30 to 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, 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. Makes 6 servings.

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