Originally Posted by
corky
You should be able to get a Pyrex baking dish pretty cheap. Also, I wouldn't crank up the heat...dishes with cream can separate or curdle. I don't understand why the cheese on top didn't crisp up...was the pan not filled to the top? You could always put it under the broiler for a minute at the end or sprinkle some panko on top.
The soup pot I used was filled mostly to the top. I think part of the problem is that I have a very old, NYC rental apartment oven that sort of does whatever it wants to do... and I also just didn't really want to wait another 10-15 minutes for it to crisp up before eating. Some of the pasta on top was getting crispy, so it was just a matter of time, but eh - couldn't be bothered.
I really do need to drag myself to Stop & Shop at some point, and I know they have Pyrex dishes and stuff like that, so I'll look. Or if I feel really ambitious, and covid doesn't come back with a vengeance, I may make a trip to Bed Bath & Beyond.
I think next time I make it, I want to do it with chorizo or meatballs or something.