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

  • CASSEROLE:
  • 8 eggs, 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 chopped parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • MUSHROOM SAUCE:
  • 2-1/2 tablespoons cornstarch
  • 1-1/2 cups chicken broth, divided
  • 1 tablespoon soy sauce
  • 1 can (4 ounces) sliced mushrooms, drained
  • 2 tablespoons sliced green onions

Directions

Stir together all casserole ingredients; pour into a greased 12-in. x 8-in. x 2-in. baking dish. Bake at 350° 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-broth mixture and soy sauce. Cook, stirring, until thickened and smooth; add mushrooms and green onions. To serve, cut casserole into squares and top 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.

  • CASSEROLE:
  • 8 eggs, 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 chopped parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • MUSHROOM SAUCE:
  • 2-1/2 tablespoons cornstarch
  • 1-1/2 cups chicken broth, divided
  • 1 tablespoon soy sauce
  • 1 can (4 ounces) sliced mushrooms, drained
  • 2 tablespoons sliced green onions
  1. Stir together all casserole ingredients; pour into a greased 12-in. x 8-in. x 2-in. baking dish. Bake at 350° 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-broth mixture and soy sauce. Cook, stirring, until thickened and smooth; add mushrooms and green onions. To serve, cut casserole into squares and top 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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