Q: A lot of my favorite casserole recipes call for all sorts of dish sizes. Any thoughts on how to modify the recipe or what to do with the leftover that you can't fit in a pan that's too small?
I'd love to be able to fit a dozen shapes and sizes into my apartment kitchen, but space doesn't allow. In that vein, any suggestions as to which two sizes are the most used?
Sent by cfellini
Editor: cfellini asked this in the comment thread on this casserole recipe.
My thoughts: The 9x13-inch rectangular casserole pan is by far the most called-for dish in casserole cookery, followed closely by the 8x8 (or 9x9) square dishes. (The 9x13 also holds about 3 quarts of volume, so in some recipes it can be used interchangeably with a 3 quart Dutch oven, like this one.)
So I would recommend having one of each of these; they nest handily, and you can buy versions with snap-on lids, so they can double as storage when not being used to bake casseroles.
As far as adjusting amounts and sizes go, check out this post:
• Halving Casseroles: Tips for Reducing the Size of a Recipe
Readers, do you have any other advice?
Related: Good Question: What's a Casserole Dish?
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I'd agree with a 9x13 & an 8x8. Pyrex/Corning make a good set that has these two sizes with lids for a cheap price and I find I use them over and over. If you want easy clean-up or want to make something to freeze, line the pan with foil and then fill. Freeze in the pan, then when frozen, lift out the foil, cover and put back in the freezer. That way you can just place the frozen "block" into the same dish when you cook it later and it will fit perfectly. Two other sizes I keep on hand are a 9" cake pan (which can also be used for pies, although not as pretty as a true pie pan) and a loaf pan. Basically what I find is as far as casseroles and the like, a loaf pan is about half the size of the 8x8 and an 8x8 is about half the size of the 9x13, so if I want to break something down into smaller portions, I use that as a guide.
I only have a 9x13 and an 8x8, and I'm never left wanting for another casserole dish. Though models with lids (especially oven-safe ones) would be really very nice.
I've always had the standard 9x13, 9x9 and 8x8 handy - they're good people. The 8x8 can be subbed out for a 9" glass pie plate for a little more versatility (and pie-shaped quiche pieces).
Honestly, if you're ever up against a wall and you're hosting a big event and need more cookery space, it's not tough to find. My Mom went out and bought aluminum roasting pans to make the family "cheesy potatoes" this past year for Christmas. Worked out great, and we rinsed and recycled them at the end of the day - no worries about storage!
I keep a 9x13, 8x8 and a loaf pan. The loaf pan is great if you find yourself with a "little more". I keep them in neutral colors white/ecru and then they always go with any table setting.
I must confess that these are not the only baking dishes I have, yet they are the most used.
I agree w/ Elizabeth - A 9x13, 8x8 and a loaf pan. I also have the Corelle french white set that has a large deep oval, med deep circle and a small cirle all w/ glass and resealable lids - they stack nicely and don't take up much room in the cabin.
I never ever measured ours. If it seems like a lot, I pull out the bigger one, if its not that much the smaller and just put everything in it. Really, it doesn't make that much of a difference. Play it by ear instead of measuring everything.
Another factor to look at is how DEEP/SHALLOW the dish is. Some casserole dishes are a bit too shallow for my preferences - a deeper one can accommodate excess content in a more presentable way than a shallow dish.
Thanks, Faith et al! Just ordered a 9x13 and a smaller size stoneware dishes.
I'm curious as to your thoughts on the Pyrex debate that I was unaware was raging -- that they have changed materials in recent decade such that they are more prone to shatter.
Overall, what do you think about stoneware vs. Pyrex and the like?
Christi, that freezer trick is great. Thanks!
Just remember that if you don't use the called for pan size you will need to adjust cooking times. Deeper pans contain more product and need more time in the oven to heat all the way through. I agree 9x13 and 8x8 are the ones I use the most.