Dr.Retarded
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The problem I have is if I'm going to make it I'm making a bunch. I guess if you squared down the amount of ingredients you had on hand, you could easily use just a small loaf pan and have maybe one or two meals out of it. Still though the Misen place it's going to be pretty much the same, so it's do you go through the effort to make this dish small, or do you make enough to eat on it for a week. Cutting a half onion versus a whole onion or bell pepper etc is literally seconds.I find most regular casserole dishes too shallow for just about everything the way I make stuff, so have been thinking of going the route of roasting pans with higher walls that can be used as casserole or lasagna pans.
Have thought to just do several smaller lasagnas in bread loaf pans, too. Able to do more than one type easier and cook faster.
I still am very interested in that three tub tray. That could be a lot of fun with just using up whatever ingredients you have and trying out new concoctions.