How Much Does a 8x10 Casserole Feed
If you find yourself with buckets of leftovers after making your favorite casserole, just cut the recipe in half! We'll teach you how to convert that 9x13 recipe to an 8x8 pan.
For the longest time, the 13×9 pan reigned supreme. It was the perfect vessel for a bubbly, cheesy, warming casserole, and using a large pan meant you could feed a small army. (Try these contest-winning recipes!) Today, it's all about the 8×8: a baking dish designed for those of us cooking for one or two. Unfortunately, you have all those great casserole recipes in your collection! Never fear: we can scale back. It's surprisingly simple to learn how to convert a recipe from 9×13 to 8×8 – even if you're mathematically challenged!
Cut Your Recipe in Half
You're really in luck when it comes to using an 8×8 pan: it's almost exactly half the size of your larger casserole dish! A 13×9 pan measures 117 square inches of surface area, which will hold about 14 cups of food. The 8×8 pan's 64 inches of surface area can contain up to 8 cups. And, because there won't be a major difference in surface area or batter depth when you pack your halved recipe into the smaller baking dish, you won't even need to adjust the oven temperature or the cooking time. Just cut all of the ingredients in your recipe in half. It's almost too perfect!
What About Ingredients That You Can't Halve?
There are some ingredients that are pretty difficult to cut in half (like a whole egg, for example). In this case, you can just use the entire egg. When you consider that there are about 8 cups of other ingredients in a savory casserole, the extra tablespoon or two of liquid from the egg won't make that much of a difference. If you're halving a baking recipe, on the other hand, you'd want to weigh your ingredients like the pros and use exactly half of everything.
Using Your Leftovers
If you can't fathom the thought of doing all that math, never fear: casseroles are notoriously easy to store! You can split the original recipe between two 8×8 dishes and freeze an entire pan for later. Or, bake your recipe in the original 13×9 and cut out individual portions. Freeze them in airtight containers or freezer bags and they'll be ready to thaw and pop in the microwave for a perfectly pre-portioned lunch.
Now that you know how to convert a recipe from 13×9 to 8×8, try it out on some of our favorite casserole recipes! Or, skip the conversions altogether and just follow the instructions for these 45 casserole recipes made in an 8×8 dish.
Recipes Made for an 8x8 Pan
Salsa Verde Chicken Casserole
This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it's ready in no time! —Janet McCormick, Proctorville, Ohio
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Chipotle Mac & Cheese
Beefy and bubbly, this Southwestern pasta bake heats up the dinner with a chipotle-pepper kick. Add more cayenne if you like it hot! —Cyndy Gerken, Naples, Florida
Taco Salad Casserole
This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. —Rhonda McKee, Greensburg, Kansas
Two-Potato Shepherd's Pie
Shepherd's pie has another name, cottage pie, and mashed potatoes have another alternative - sweet potatoes. Whatever you call it, there's enough in the recipe to bake one casserole and freeze the other for up to three months. Did we mention Cumberland pie is a cousin, but with bread crumbs on top? —Marcie Brooks-Smith, Fort Collins, Colorado
Polish Casserole
When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use almost any pasta that will hold the sauce. —Crystal Bruns, Iliff, Colorado
Ham & Veggie Casserole
I've paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around some dinner rolls. —Sherri Melotik, Oak Creek, Wisconsin
Ziti Bake
My children have frowned upon many of my casserole recipes, but they give a cheer when they hear we're having baked ziti for supper. I've tried to incorporate more meatless meals into our menus, which is how this recipe got started. No one misses the meat. They even like the leftovers! —Charity Burkholder, Pittsboro, Indiana
Old-Fashioned Scalloped Pineapple
My deliciously different dressing goes well with turkey or ham. It's also good for dessert with a little cream poured over the top! —Nancy Brown, Dahinda, Illinois
BLT Egg Bake
BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. —Priscilla Detrick, Catoosa, Oklahoma
Italian Hot Dish
My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite healthy pasta recipe in our house. —Theresa Smith, Sheboygan, Wisconsin
Italian Egg Bake
We used to raise our own chickens, so I always had plenty of eggs on hand for weekly brunch or supper dishes. This recipe is a combination of some of my favorite flavors and one my husband really enjoys. I freeze a pint jar or two of sliced chives from my garden during the summer months so we can enjoy them in recipes like this all year long. —Sue Gronholz, Beaver Dam, Wisconsin
Ramona's Chilaquiles
A dear neighbor shared this recipe. She used to make it from scratch, but my version takes a few shortcuts. —Marina Castle Kelley, Canyon Country, California
Sausage & Apple Cornbread Bake
I make a corn bread-style bake with sausage, maple syrup and apples when we want a hearty breakfast. It's sweet, savory and easy to make. —Stevie Wilson, Fremont, Iowa
Scalloped Sweet Corn Casserole
This is my Grandma Ostendorf's corn recipe I grew up enjoying. Now a grandmother myself, I still serve this comfy, delicious side as a family classic. —Lonnie Hartstack, Clarinda, Iowa
Turkey Mushroom Tetrazzini
Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico
Chiles Rellenos Squares
My family requests this chiles rellenos dish regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. —Fran Carll, Long Beach, California
Scalloped Potatoes with Mushrooms
Potatoes and mushrooms make a one-dish meal I love – it's the calories you have to watch. Swap out dairy products with lower fat options. —Courtney Stultz, Columbus, Kansas
Chicken Tater Bake
You'll please everyone in the family with this inviting and filling dish. It tastes like a chicken potpie topped with Tater Tots. —Fran Allen, St Louis, Missouri
Zucchini and Cheese Casserole
My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. —Rachelle Stratton, Rock Springs, Wyoming
Spinach-Parm Casserole
For those who ignore Popeye and won't eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida
Sausage & Swiss Chard Lasagna
Rustic and comforting, I found this rich and cheesy lasagna to be a great way to get kids to eat healthy greens—it's such a tasty casserole they'll never know the Swiss chard is there! —Candace Morehouse, Show Low, Arizona
Pastry-Topped Turkey Casserole
My friends tell me this is the best potpie. Hearty and full-flavored, this meal-in-one never lets on that it's low fat and full of fiber. —Agnes Ward, Stratford, Ontario
Cauliflower-Broccoli Cheese Bake
One of the first dishes my mom taught me is a tasty pairing of cauliflower, cheese and broccoli. It's absolutely my best side. —Devin Mulertt, Napa, California
Greek Breakfast Casserole
This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! —Lauri Knox, Pine, Colorado
Cheesy Mexican Chicken Alfredo
I was hosting a baby shower and wanted to serve something everyone would enjoy. I created this recipe on a whim, so I was totally surprised that it turned out to be such a hit. —Tia Woodley, Stockbridge, Georgia
Never-Fail Scalloped Potatoes
Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. —Agnes Ward, Stratford, Ontario
Southwest-Style Shepherd's Pie
I was born in Montreal and lived in New England and the Southwest, so I've merged these influences into recipes like this shepherd's pie with turkey, corn and green chiles. —Lynn Price, Millville, Massachusetts
Gobble-Up Strata
I always look forward to making strata after Thanksgiving. We invite our neighbors, and they think it's neat that I prepare another whole meal. — Bonnie Hawkins, Elkhorn, Wisconsin
Spaghetti Casserole Bake
This quick casserole makes great use of convenience products like canned spaghetti and jarred mushrooms, and the kids will love how cheesy it is. —Pat Richter, Lake Placid, Florida
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Source: https://www.tasteofhome.com/article/9x13-recipe-to-8x8/