Dinner for 6

Egg FooYoung Casserole

Name: Egg FooYoung Casserole
Total time: 45 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 8 large eggs; 3/4 cups thinly sliced celery; 1 can (16 oz) bean sprouts; 1/2 cup nonfat dry milk powder; 2 tbsp chopped onion; 1 tbsp minced fresh parsley; 1/2 tsp salt; 1/8 tsp pepper; 2 tbsp plus 1-1/2 teaspoons cornstarch; 3/4 cups chicken broth; 1 tbsp soy sauce; 1 can (4 oz) mushroom stems and pieces; 2 tbsp sliced green onions

Eggs, bean sprouts, celery, mushrooms, and onions bake together with a savory broth-based sauce.

$1.46per serving $

45 minstart to table

6servings

Chinese Low-carb Kid-friendly Budget Family Dinners Cold-weather comfort Winter

Ingredients

8 large eggs
3/4 cups thinly sliced celery
1 can (16 oz) bean sprouts
1/2 cup nonfat dry milk powder
2 tbsp chopped onion
1 tbsp minced fresh parsley
1/2 tsp salt
1/8 tsp pepper
2 tbsp plus 1-1/2 teaspoons cornstarch
3/4 cups chicken broth
1 tbsp soy sauce
1 can (4 oz) mushroom stems and pieces
2 tbsp sliced green onions

Steps

Heat the oven to 350 F and grease a 9-by-13-inch baking dish with oil.
Whisk the eggs, dry milk powder, salt, and pepper in a large bowl.
Stir in the celery, bean sprouts, onion, parsley, mushrooms, and green onions.
Pour the mixture into the baking dish and bake for 25 to 30 minutes, until the eggs are firm.
Whisk the broth, soy sauce, and cornstarch in a small saucepan.
Cook the sauce over medium heat for 5 minutes, stirring until thickened, and serve it with the casserole.

Main ingredient on sale this week? See what to make with eggs on sale.