Egg Foo Yong Casserole

• 8 eggs, beaten
• 1 1/2 cups thinly sliced celery
• 1 (16 ounce) can bean sprouts, drained
• 1/2 cup nonfat dry milk powder
• 2 tablespoons chopped onions
• 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 (4 ounce) can sliced mushrooms, drained
• 2 tablespoons sliced green onions

1. Stir together all casserole ingredients and pour into greased 12 x 8 x 2 inch baking dish.
2. Bake at 350u0b0F for 30 to 35 minutes or until knife inserted in center comes out clean.
3. Sauce: Combine cornstarch with 1/4 cup broth and set aside.
4. Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch broth mixture and soy sauce.
5. Cook, stirring until thickened and smooth, add mushrooms and green onions.
6. To serve, cut casserole into squares and top with mushroom sauce.

eggs, celery, bean sprouts, nonfat dry milk powder, onions, parsley, salt, ground pepper, mushroom sauce, cornstarch, chicken broth, soy sauce, mushrooms, green onions

Taken from www.food.com/recipe/egg-foo-yong-casserole-34865 (may not work)