Egg Foo Yung Casserole
6 servings

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

Stir together all casserole ingredients and pour into greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees F 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 and set aside. 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.