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Next time you’re in Home Goods, etc., try to find an 11x7” clay casserole. I cannot tell you how often I use this size casserole dish. It is perfect for most recipes that serve 4-6, like baked beans or tuna casserole, or Jiffy corn bread.
Next time you’re in Home Goods, etc., try to find an 11x7” clay casserole. I cannot tell you how often I use this size casserole dish. It is perfect for most recipes that serve 4-6, like baked beans or tuna casserole, or Jiffy corn bread.
I also see a LOT of really nice Pyrex dishes in the thrift shops I frequent! I just didn't know I needed that size, haha.
Since you folks have been so helpful... I want to make some of this recipe in advance. I'm thinking of peeling and boiling the potatoes Wednesday, then putting in fridge. I've read elsewhere the entire thing can be done in advance but topping and bottom should be refrigerated separately. Thoughts?
Since you folks have been so helpful... I want to make some of this recipe in advance. I'm thinking of peeling and boiling the potatoes Wednesday, then putting in fridge. I've read elsewhere the entire thing can be done in advance but topping and bottom should be refrigerated separately. Thoughts?
I am not sure of the actual recipe you are planning on using, but I would definitely make the potatoes in advance, but make the topping the day it will be used. I am sure it can be done as you said, but I like it "fresh" better. If you are in a pinch for time, I might mix the "dry" ingredients together in advance and store in a storage container, then all you need to do is add in the "wet" ingredients, top and bake.
Of course, another option is to make it today and bake it and warm it tomorrow. I like it all done that day, although I admit that as I have gotten older, I now do the dressing a day earlier.
I am not sure of the actual recipe you are planning on using, but I would definitely make the potatoes in advance, but make the topping the day it will be used. I am sure it can be done as you said, but I like it "fresh" better. If you are in a pinch for time, I might mix the "dry" ingredients together in advance and store in a storage container, then all you need to do is add in the "wet" ingredients, top and bake.
Of course, another option is to make it today and bake it and warm it tomorrow. I like it all done that day, although I admit that as I have gotten older, I now do the dressing a day earlier.
Thanks, I think I will do the potatoes today. Some recipes say boil potatoes and others say bake and then you don't have to peel beforehand. I don't mind the peeling and chopping first to boil them.
I'm already being a rebel and adding pecans to the crumb topping that aren't called for. The topping is
1/2 cup flour, 1/2 cup brown sugar, 1/4 rolled oats, 1/4 tsp cinnamon, 4 T melted butter, 2 cups mini marshmallows. I want to add the pecans to that. I am puzzled by the need for flour - but then I'm not an intuitive baker!
I refuse to make sweet potatoes; there's always a ton left over because hardly anybody likes them.
but your topping sounds delish!
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and adding pecans to the crumb topping that aren't called for. The topping is 
