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 Posted to MC-Recipe Digest V1 #636 by Aquasea221@aol.com
on Jun 6, 1997