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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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If you're watching your family's nutrition and the budget, this great-tasting Asian-style casserole is hard to beat! It's packed with protein...and it's also economical for fast-growing families with healthy appetites. Ingredients:
8 eggs, lightly beaten |
1-1/2 cups thinly sliced celery |
1 can (16 ounces) bean sprouts, drained |
1/2 cup nonfat dry milk powder |
2 tablespoons chopped onion |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt |
1/8 teaspoon pepper |
mushroom sauce: |
2 tablespoons plus 1-1/2 teaspoons cornstarch |
1-1/2 cups chicken broth |
1 tablespoon soy sauce |
1 can (4 ounces) mushroom stems and pieces, drained |
2 tablespoons sliced green onions |
Directions:
1. In a large bowl, combine the first eight ingredients; pour into a greased 1-1/2-qt. baking dish.
2. Bake, uncovered, at 350° for 30-35 minutes or until knife inserted near the center comes out clean.
3. Meanwhile, in a large saucepan, combine the cornstarch, broth and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the mushrooms and green onions. Serve egg foo young with mushroom sauce. Yield: 6 servings.
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