Egg Foo Yong Casserole - cooking recipe

Ingredients

8 eggs, beaten
1 1/2 cups thinly sliced celery
1 (16 ounce) can bean sprouts, drained
1 cup cooked chicken, diced
1/2 cup nonfat dry milk powder
2 tablespoons onions, chopped
1 tablespoon parsley, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sesame oil
mushroom sauce
2 1/2 tablespoons cornstarch
1 1/2 cups chicken broth, divided
1 tablespoon soy sauce
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons sliced green onions

Preparation

Stir together all casserole ingredients, pour into greased 12x8x2-inch baking dish. Bake at 350 degrees 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, mushrooms and green onions.
To serve cut casserole into squares and top with mushroom sauce.