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Casserole cooking time?
"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 |
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