EGG FOO YOUNG CASSEROLE

EGG FOO YOUNG CASSEROLE

CASSEROLE: 8 eggs, beaten 1 1/2 c. thinly sliced celery 1 (16 oz.) can bean sprouts, drained 1/2 c. nonfat dry milk powder 2 tbsp. chopped onion 1 tbsp. chopped parsley 1/2 tsp. salt 1/8 tsp. ground pepper MUSHROOM SAUCE: 2 1/2 tbsp. cornstarch 1 1/2 c. chicken broth, divided 1 tbsp. soy sauce 1 (4 oz.) can drained, sliced mushrooms 2 tbsp. sliced green onions Stir together all casserole ingredients; pour into greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees for 30 to 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. Makes 6 servings.