Asian

Egg Foo Yung Casserole with Chinese Brown Sauce is for Dinner.

Egg Foo Yung Casserole with Chinese Brown Sauce takes 15 minutes to prepare.

Egg Foo Yung Casserole with Chinese Brown Sauce takes 30 minutes to cook.

Egg Foo Yung Casserole with Chinese Brown Sauce makes 2 servings.

The ingredients for Egg Foo Yung Casserole with Chinese Brown Sauce are:

2 tablespoons sliced green onion
2 tablespooons diced celery
2 tablespoons chopped green pepper
1 tablespoons butter
1/2 cup bean sprouts drained
dash salt
4 beaten eggs

Brown sauce

1 tablespoon butter
1 teaspoon cornstarch
1/2 teaspoon Splenda
1/4 cup water
2 teaspoons lite soy sauce

Here is how you make Egg Foo Yung Casserole with Chinese Brown Sauce:

In a medium saucepan cook the green onion, celery, and green pepper in hot butter about 1 minute or just till crisp-tender. Remove from heat. Stir in the bean sproust and salt. Add the vegetable mixture to the beaten eggs.Place two 10 ounce greased casseroled ia a 9X9 inch pan on oven rack. Pour the egg mixture into the casseroles. Pour boiling water around the casseroled to a depth of 1-inch.Bake at 350* for 25 - 30 minutes or till a knive inserted near the center comes out clean.Meanwhile prepare the Chinese Brown Sauce. Spoon the warm sauce over each servingFor the Brown Sauce melt 1 tablespoon butter in a saucepan. Stir in the cornstarch and Splenda. Add the water and soy sauce all at once. Cook and stir till the mixture is thickened and bubbly. Cook and stir for 2 minutes more.Serving Size: makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user GIRAFFELADY2.

The nutritional information for Egg Foo Yung Casserole with Chinese Brown Sauce is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 265.2

• Total Fat: 21.2 g
• Cholesterol: 403.0 mg
• Sodium: 486.0 mg
• Total Carbs: 4.7 g
• Dietary Fiber: 0.9 g
• Protein: 14.0 g

Egg Foo Yung Casserole with Chinese Brown Sauce is Asian cuisine.