Halftime Hope Posted February 6, 2009 Share Posted February 6, 2009 I would like to modify the casserole and cook it in the oven in a 9x13 pyrex. Any idea if that would work and what it would take to make it come out yummy, i.e. changing any proportions of ingreds.? (I haven't made the original recipe yet, so I'm not even sure what it comes out like in the crockpot.) It's my turn to take breakfast for my class on Sunday morning, and we're pretty tired of the sausage/bread/egg casseroles. TIA! Quote Link to comment Share on other sites More sharing options...
AnnetteB Posted February 6, 2009 Share Posted February 6, 2009 I'm just guessing here, but lots of casseroles bake for an hour to an hour and half at 300' or 350'. I don't even know what recipe you have in front of you, but would 325' for an hour and a half checking on it frequently work out? Covered with foil for most or all of the time? I assume that a crockpot recipe wouldn't be browned. I have a Country Casserole cookbook and I was just looking for a median. Quote Link to comment Share on other sites More sharing options...
Halftime Hope Posted February 7, 2009 Author Share Posted February 7, 2009 and BTW, thanks Annette! I appreciate your looking up casserole timings for me! :) Quote Link to comment Share on other sites More sharing options...
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