A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Egg Foo Young Casserole
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- #94559
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
CASSEROLE
8 eggs, beaten
1 1/2 cup thinly sliced celery
1 can (16 ounce size) bean sprouts, drained
1/2 cup nonfat dry milk powder
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
MUSHROOM SAUCE
2 1/2 tablespoons cornstarch
1 1/2 cup chicken broth, divided
1 tablespoon soy sauce
1 can (4 ounce size) drained, sliced mushrooms
2 tablespoons sliced green onions
directions
Stir together all casserole ingredients and pour into a greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees F 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, then add mushrooms and green onions.
To serve, cut casserole into squares and top with mushroom sauce.
added by
sassy
nutrition data
Nutritional data has not been calculated yet.
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