Recipe: Egg Foo Young Casserole (Carnation Nonfat Dry Milk, 1975)

EGG FOO YOUNG CASSEROLE

6 slightly beaten eggs
1/2 cup Carnation Instant Nonfat Dry Milk crystals
2 tablespoons chopped green onions
2 cups (16-ounce can) drained bean sprouts
1 1/2 cups diagonally sliced celery
1 teaspoon soy sauce
1/8 teaspoon pepper
Chow mein noodles, if desired (for serving)
Egg Foo Young Sauce (recipe follows)

Combine all ingredients except noodles. Mix well. Pour into buttered 12x7 1/2x2-inch baking dish.

Bake uncovered in moderate oven (350 degree F.) 30-35 minutes or until knife inserted in center comes out clean.

Serve over chow mein noodles, if desired, and top with Egg Foo Yong Sauce.

EGG FOO YONG SAUCE

2 tablespoons butter
2 tablespoons cornstarch
1 1/2 cups water
3 beef bouillon cubes
2 teaspoons soy sauce
1 (3-ounce) can drained sliced mushrooms

Melt butter in saucepan. Stir in cornstarch. Add 1 1/2 cups water, beef bouillon cubes, soy sauce and mushrooms. Heat to boiling; stir occasionally. Reduce heat. Simmer 5 minutes. Serve over Egg Foo Yong Casserole.

Makes 4-5 servings
Source: How to Feed Your Family Better for Less (Carnation Instant Nonfat Dry Milk), Carnation Company, 1975