On Tue, 12 Nov 2013 15:42:08 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> What do you call a casserole dish? Glass? Ceramic? Anchor Hocking?
>> Corningware? Setting any of those straight from the oven into much
>> cooler water sounds risky.
>
>I was assuming she makes casserole in a corningware like I do. You
>can't just stick it in cold water but you can let it cool for a bit
>then stick it in warm water, then gradually add cold water to cool it
>down.
>
>G.

I'd scoop out portions into a metal roasting pan and stick it in my
freezer, in under thirty minutes I'd have ice cold caserole.