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
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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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Taco Salad CasseroleThis 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
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Polish CasseroleWhen 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
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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
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Ole Polenta CasseroleWith plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.—Angela Biggin, Lyons, Illinois
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Ziti BakeMy 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
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Old-Fashioned Scalloped PineappleMy 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
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BLT Egg BakeBLTs 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
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BBQ Chicken and Apple Bread PuddingTo me, bread pudding is the epitome of comfort food and is simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. —Shauna Havey, Roy, Utah
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Sweet Corn and Potato GratinThis tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
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Overnight Ham and Egg CasseroleI love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up my time the next morning. —Jennifer Howell, Fort Collins, Colorado
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Italian Hot DishMy 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
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Brussels Sprouts and Grapes au GratinRed grapes add pops of sweetness to this bubbly, cheesy veggie side. I make mine with Swiss, but if you're feeling fancy, try Gruyere. And if you have one on hand, toss in a sliced apple. —Lorie Durrant, Nashville, Tennessee
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Beef Pot PieFor more than a dozen years, this has been the No. 1 dish to serve company at our house. So far, everyone has given it a thumbs-up rating. —Hannah McDowell, Penns Creek, Pennsylvania
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Ramona's ChilaquilesA 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
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Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. —Taste of Home Test Kitchen
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I make a cornbread-style bake with sausage, maple syrup and apples when we want a hearty breakfast casserole. It’s sweet, savory and easy to make.—Stevie Wilson, Fremont, Iowa
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Scalloped Sweet Corn CasseroleThis 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
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Turkey Mushroom TetrazziniYour 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
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Chiles Rellenos SquaresMy 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
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Scalloped Potatoes with MushroomsPotatoes 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
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Chicken Tater BakeYou'll please everyone in the family with this inviting and filling chicken Tater Tot casserole. It tastes like a chicken potpie topped with Tater Tots. —Fran Allen, St Louis, Missouri
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Zucchini and Cheese CasseroleMy 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
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Crescent Turkey CasseroleHow do you make a dinner of turkey and vegetables appealing to kids? You turn it into a pie, of course! My version tastes classic but doesn’t take any time at all. —Daniela Essman, Perham, Minnesota
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Spinach-Parm CasseroleFor 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
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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
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Pastry-Topped Turkey CasseroleMy friends tell me this is the best potpie they've ever had. Hearty and full-flavored, my comforting classic never lets on that it’s also low in fat and a good source of fiber. —Agnes Ward, Stratford, Ontario
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Cauliflower-Broccoli Cheese BakeOne 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
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Pear-Stuffed French Vanilla ToastMy handyman, who is originally from Nicaragua, shared this classic breakfast dish his mother used to prepare. He says he makes it frequently for his children and they clean their plates! —Gail Borczyk, Boca Raton, Florida
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Summer Vegetable CobblerHere’s a comforting vegetarian main dish that uses a lot of garden produce. Try different squashes like pattypan and crookneck or zucchini. — Elisabeth Larsen, Pleasant Grove, Utah
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I had this dish at a bridal brunch many years ago. It was so delicious that I created my own version, and this is the result. Now I make it all the time. Enjoy! —Melissa Millwood, Lyman, South Carolina
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Greek Breakfast CasseroleThis 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
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Whole Wheat Pasta BakeWith a casserole this rich and saucy, it’s tempting to skip the crunchy topping and dip a fork straight into the skillet. But as one taster noted: “The bread crumbs on top make this one extra special.” —Taste of Home Test Kitchen
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Smoked Salmon-Potato Brunch BakeThe two different potatoes, fresh herbs and different textures make this savory brunch bake unique and special.—Victoria Johnson, Gilbert, Arizona
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Cheesy Mexican Chicken AlfredoI 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
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Spicy Enchilada CasseroleChili powder, tortillas, cheese and ground beef combine for a winning Tex-Mex casserole. Choose a salsa that suits your family's taste—mild, medium or hot.—Julie Huffman, New Lebanon, Ohio
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Never-Fail Scalloped PotatoesTake 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
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Overnight Baked OatmealMy husband and I spent a long weekend at a bed-and-breakfast not far from our home. The owners shared this delicious recipe with me, which I made my own with a couple of simple changes. —Jennifer Cramer, Lebanon, Pennsylvania
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Gobble-Up StrataI 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
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Spaghetti Casserole BakeThis 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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