Egg Foo Yong Casserole Recipe
Summary
Health IndexAverageServings6
Ingredients
| Onion | 1/4 Cup (16 tbs), chopped (Sauce (below)) | |
| Celery | 1/2 Cup (16 tbs), chopped (Sauce (below)) | |
| Green pepper | 1/2 Cup (16 tbs), chopped (Sauce (below)) | |
| Butter/Margarine | 1 Tablespoon (Sauce (below)) | |
| Bean sprouts | 1 Can (10oz), drained (Sauce (below)) | |
| Water chestnuts | 1/3 Cup (16 tbs), sliced (Sauce (below)) | |
| Pimiento | 1 Tablespoon, chopped (Sauce (below)) | |
| Salt | 3/4 Teaspoon (Sauce (below)) | |
| Eggs | 6 , beaten (Sauce (below)) |
Directions
Prepare Sauce.
Cover and microwave onion, celery, green pepper and margarine in 1 1/2 quart casserole 2 1/2 minutes; stir.
Cover and microwave until vegetables are almost tender, 2 to 21/2 minutes.
Stir in remaining ingredients.
Cover and mi crowave until eggs are set but still moist, 5 to 6 minutes, stirring every 2 minutes.
Spoon Sauce over each serving
Cover and microwave onion, celery, green pepper and margarine in 1 1/2 quart casserole 2 1/2 minutes; stir.
Cover and microwave until vegetables are almost tender, 2 to 21/2 minutes.
Stir in remaining ingredients.
Cover and mi crowave until eggs are set but still moist, 5 to 6 minutes, stirring every 2 minutes.
Spoon Sauce over each serving
Chef
