8 eggs slightly beaten
1 1/2 c. siced celery
1 can bean sprouts
1 1/2 cup nonfat dry milk powder
2 tbsp. diced onion
1 tbsp chopped parsely
1/3 tsp salt
1/8 blsck pepper
2 tbsp or 1 tbsp cornstarch depends on how much you want to use.
1 1/2 c. chicken broth
1 tsp soy sauce
1 can (4oz) mushrooms drained
2 tbsp green onions
Stir together all cassarole ingrediants, pour into a lightly greased cassarole diswh,bake at 350 degrees for 30 to 35 minutes or until you insert a tooth pick or knife in the middle of the cassarole dish if it comes out clean its now done.
To make the sauce combine all the cornstarch w/1/4 cup broth. heat remaining broth to a boil into sauce pan gradually whisk cornstarch broth mixture and soysauce. Cook stirring until thickened and stir until smooth then add musrooms and onions to the sauce.
To serve cut cassarole into squares and serve with mushroom sauce. Serves 6. This came out of the recipe kitchen of cdkitchens.com...
Hubby loves this the next day and he eats it in the mornings too its up to you hope you like it cindy gave this to me this day to write to you all.