Egg FooYoung Casserole Recipe

4.5 2 2
Egg FooYoung Casserole Recipe
Egg FooYoung Casserole Recipe photo by Taste of Home
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Egg FooYoung Casserole Recipe

Read Reviews
4.5 2 2
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 8 large 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 in 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.
Originally published as Egg FooYoung Casserole in Country Woman March/April 1990, p31

Nutritional Facts

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

  • 8 large 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
  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 in 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.
Originally published as Egg FooYoung Casserole in Country Woman March/April 1990, p31

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[email protected] User ID: 6010375 37906
Reviewed Sep. 11, 2012

"oh as a side note this makes a great paleo friendly meal. It is great if qatching carb count!"

MY REVIEW
[email protected] User ID: 6010375 33277
Reviewed Sep. 11, 2012

"This makes a great base for a chinese meal without alot of grease. My family picks individual proteins that we stirfry with veggies and put on top before covering with the sauce. We do this in a larger pan so we get thinner amounts and more of a crust so closer to original egg foo young. Very happy with this recipe!"

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