Egg Foo Young Casserole Recipe

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Egg Foo Young Casserole

Colleen Sowa

By
@colleenlucky7

This is a casserole that we enjoy a few times a year. We eat it for breakfast or anytime.... We sometimes change the types of meats we use and we use more than one meat at times too.


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Comments:

Serves:

12

Prep:

25 Min

Cook:

35 Min

Ingredients

EGG FOO YOUNG CASSEROLE

12 large
eggs (beaten)
2 c
celery (sliced very thin)
1 can(s)
(16 ounces ) oriental vegetables (drained)
1 can(s)
(16 ounces) bean sprouts (drained)
1 large
onion (minced)
4
green onions (sliced thin)
2 c
ham (diced)
2 Tbsp
fresh parsley (minced)
1/4 tsp
salt
1 tsp
each: ground black pepper, ground ginger, garlic powder
3 Tbsp
soy sauce

GRAVY

2 can(s)
(16 ounces each) chicken broth
3 Tbsp
soy sauce
4
green onions (sliced thin)
1/2 tsp
each: garlic powder, ground ginger, ground black pepper
1 can(s)
(12 ounces) mushrooms (drained)
4 Tbsp
corn starch (a little liquid to make gravy thickener)

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Saute the celery and onion in a skillet with 1 Tbs of butter or olive oil. Cool. Stir together all the veggetables and pour into buttered baking dish (13x9 inches). Beat the eggsa and spices and soy sauce. Pour this over the veggetables. Bake at 350 degreese for 35 minutes.
3
While the Egg Foo Young is baking, make the sauce.

Put the mushrooms in a blender or food processor along with the onions and a little of the chicken broth. Put all ingredients into a sauce pan and bring to a hard boil. Reduce heat and simmer. Put 4 TBS of cornstarch in a bowl and add enough broth or cold water to create a thick liquid. Pour this into the simmering sauce pan and stir constantly to thicken.
4
Cut the Egg Foo Young into squares. Top with a little gravy just before serving.

About this Recipe