psiexplosion
New member
I made this really good casserole a couple weeks ago, but it was for a potluck with a bunch of people. Now I want to make it again just for my family so I am going to half the recipe. What do I do about the cooking time? Originally I made it in a 9*13 and cooked it for half hour at 350 degrees. Now I will probably make it in an 8*8. Any suggestions? Nothing in the casserole is raw and needs to be cooked, it is more about reheating and setting/binding the sauce.