On Thu, 05 Feb 2004 16:51:25 -0500, Kate Connally >
wrote:

>Frogleg wrote:
>>
>> On Wed, 04 Feb 2004 15:37:37 -0500, Kate Connally >
>> wrote:

>> Thanks for all input. I'm still a little puzzled by how it'd take 30+
>> minutes at 350F to thoroughly heat cooked ingredients.
>
<snip good-sounding recipe>

> I think you really need
>that amount of time to get everything hot and browned.
>

>Why don't you experiment and try a casserole that you
>think shouldn't take that long to cook and make several
>of them and cook them for different lengths of time and
>see which ones come out the best.

Good idea, except that I cook for 1 or 2, and the freezer's already
full. :-) I was sort of relaying someone else's query. I suppose it's
more practical to say "cook for 50 minutes" than "cook until the
interior is piping hot and the topping is browned, however long that
takes you in your oven and with your dishes/pans."

[That grits, chile, cheese, egg thing really *does* sound good. Will
save.]