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Egg FooYoung Casserole

 Egg FooYoung Casserole
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.
6 ServingsPrep: 15 min. Bake: 30 min.

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

  • In a large bowl, combine the first eight ingredients; pour into a
  • greased 1-1/2-qt. baking dish.
  • Bake, uncovered, at 350° for 30-35 minutes or until knife
  • inserted near the center comes out clean.
  • 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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Egg FooYoung Casserole (continued)

Nutritional Facts: 1 serving (1 each) equals 177 calories, 7 g fat (2 g saturated fat), 285 mg cholesterol, 846 mg sodium, 14 g carbohydrate, 2 g fiber, 14 g protein.