Egg Foo Yong Casserole
by Rose Daughtry
serves: 8
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Bean sprouts, parsley, celery, onion, mushrooms, chicken broth. |
Ingredients: |
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8 |
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Eggs, beaten |
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1 can |
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bean sprouts(drained) |
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1/2 c |
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powdered milk |
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1 tblsp |
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parsley |
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1/8 tsp |
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pepper |
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1 1/2 c |
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thinly sliced celery(drained) |
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2 tblsp |
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chopped onion |
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1/2 tsp |
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salt |
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1 can(4 oz) |
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sliced mushrooms(drained) |
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2 tblsp |
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onions, minced |
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3 tblsp |
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margarine |
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1 1/2 c |
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chicken broth |
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2 tblsp |
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flour |
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1 tblsp |
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soy sauce |
Directions: |
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Mix well all ingredients. Pour into greased 12x8x2 in pan. Bake 350 degrees for 30 to 35 minutes.
serve with mushroom sauce.
Sautee mushrooms and onions in margerine until onion is tender. Blend in flour until smooth, then gradually add broth and soy sauce. Cook and stir until thickened and smooth.
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