8 eggs, beaten
1 1/2 c. thinly sliced celery
1 (16 oz.) can bean sprouts, drained
1/2 c. nonfat dry milk powder
2 tbsp. chopped onion
1 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. ground pepper
MUSHROOM SAUCE
2 1/2 tbsp. cornstarch
1 1/2 c. chicken broth, divided
1 tbsp. soy sauce
1 (4 oz.) can drained, sliced
mushrooms
2 tbsp. sliced green onions
Stir together all casserole ingredients; pour into greased 12 x 8 x 2 inch baking dish. Bake at 350 degrees for 30 to 35 minutes or until knife inserted in center comes out clean. To make the sauce, combine cornstarch with 1/4 cup broth. Heat remaining broth to boiling in a saucepan; gradually whisk in cornstarch, broth mixture and soy sauce. Cook, stirring until thickened and smooth; add mushrooms and green onions. To serve, cut casserole into squares and top with mushroom sauce. Makes 6 servings.
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