Egg Foo Yung Casserole with Chinese Brown Sauce

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

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 serving
For 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 servings

Number of Servings: 2

Recipe submitted by SparkPeople user GIRAFFELADY2.