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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This original recipe did not call for meat, but I suggest you add about a cup of diced cooked chicken or pork, and a tablespoon of sesame oil to the mixture before you bake it. I have also used fresh, sauteed mushrooms instead of canned and they taste great. Ingredients:
8 eggs, beaten |
1 1/2 cups thinly sliced celery |
1 (16 ounce) can bean sprouts, drained |
1 cup cooked chicken, diced |
1/2 cup nonfat dry milk powder |
2 tablespoons onions, chopped |
1 tablespoon parsley, chopped |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon sesame oil |
2 1/2 tablespoons cornstarch |
1 1/2 cups chicken broth, divided |
1 tablespoon soy sauce |
1 (4 ounce) can sliced mushrooms, drained |
2 tablespoons sliced green onions |
Directions:
1. 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.
2. To make the sauce, combine cornstarch with 1/4 cup broth.
3. Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, mushrooms and green onions.
4. To serve cut casserole into squares and top with mushroom sauce.
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