Mushroom Egg Foo Yung Casserole – Easy, Gluten Free

 Ingredients  (Serves 8)
8 eggs beaten
1 1/2 cup thinly sliced celery
1 (16oz) can bean sprouts or 2 cups fresh
1/2 cup dry milk powder
2 tablespoons chopped parlsey (fresh or dried)
1/2 teaspoon salt
1/8 teaspoon pepper
Mushroom Sauce:
2 1/2 tablespoons cornstarch
1 1/2 cups chicken broth, divided
1 tablespoon soy sauce
1 cup fresh mushrooms, sliced
2 tablespoons diced green onions

Stir together all of the Casserole ingredients and pour into a greased 9 x 13 casserole or a 10 x 10 baking dish. Bake at 350 F for 30 – 35 minutes until knife inserted comes out clean.

To make the sauce, combine cornstarch with 1/2 cup of chicken broth and set aside. In a saucepan heat the remaining 1 cup of chicken broth to boiling and whisk in the cornstarch and broth mixture. Add soy sauce. Cook, stirring until thickened and smooth. Stir in mushrooms and green onions, simmer a couple of minutes.
To serve cut casserole into squares and spoon some sauce over each piece.
*This was really good. I served it with some simple fried rice. For the rice I had about 2 cups leftover rice in the fridge that I stir-fryed in peanut oil (or any other oil will do) add a little onion, a tablespoon or two shredded carrot, a little green pepper and a little diced celery. Once all fried up add a little soy sauce. It tasted very good. Next time I think I’ll try adding the mushrooms to the casserole mixture and just make the sauce.

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