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

MUSHROOM SAUCE------

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

direction:

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.

 Hi Btw glad you might like this I froze some of it just the other day its ffor the dh when he gets home from the bussines trip so now he finally gets those home made goodies like this and a good thing about this its easy to adjust to your liking like cut down on the soy sauce or the corn starch to thicken alot or alittle and on top of that you can throw in bamboo shoots yum I just made myself hungry again.