"Frogleg" > wrote in message
...
> This was touched on peripherally in another thread, but I'm still
> wondering. How come so many casserole recipes include mostly cooked
> ingredients, and then specify a 45-minute to 1-1/2-hr cooking time?
> I mean, you got y'r condensed mushroom soup and y'r cooked, diced
> chicken, and y'r cooked noodles and y'r bread-crumb topping -- why
> does this take an hour in the oven? To evapotate the water in wet
> ingredients and make everything sort of glom together? To make the
> water soak up the starch ingredient and produce a thick 'sauce'? To
> keep the kitchen warm on cold winter evenings?

Drink time, Froggy, drink time.

Felice