Egg Foo Yong Casserole
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned bean sprouts||16 Ounce, drained (1 Can)|
|Sliced water chestnuts||1⁄3 Cup (5.33 tbs)|
|Chopped pimento||1 Tablespoon|
|Eggs||6 , beaten|
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