Egg Foo Young Casserole

Egg Foo Young Casserole Recipe

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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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
12
Prep:
25 Min
Cook:
35 Min

Ingredients

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  • 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)

How to Make Egg Foo Young Casserole

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.

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