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Egg Foo Young Casserole Recipe

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This recipe for Egg Foo Young Casserole, by , is from The Nied Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Nied


8 eggs
1 cup celery
1 can bean sprouts
1/2 cup dry milk powder
2 tablespoons onion

Ingredients for sauce -

2 1/2 tablespoon cornstarch
1 1/2 cups chicken broth
1 tables soy sauce
1 can 4 ounces mushrooms drained
sliced green onions

In large bowl stir in all casserole ingredients together.
Pour into greased cake pan.
Bake 350 for 30 minutes

To make the sauce while casserole is baking,
combine cornstarch with 1/4 cup broth till combined.
heat in pot rest of broth to boiling and add cornstarch mixture and soy sauce.
Cook till thickened add mushrooms and green onions

To serve cut casserole in squares and pour sauce over it




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