| 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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