| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy, Meats | Chinese | Chinese | 6 | Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
CASSEROLE MUSHROOM SAUCE 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
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