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 cfelliniEditor: 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?
(Image: My Recipes)