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Casserole cooking time?
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? |
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