Jump to content

Menu

Abbeyej (or anyone else who wants to chime in re. her breakfast casserole)


Recommended Posts

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!

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...