Charlotte
Senior Cook
Problem: I just prepared a vegetable casserole that has eggs, cheese, 1/2 and 1/2 cream, and I just found out that after I cook it for 50 minutes at 325 F - I need to keep it hot for the next two hours - initially I thought it was only ONE hour which is the travel time for us to get to the venue...
Now it's TWO hours - because we need to be there for 1:15 PM and the meal won't be served till 2 PM... or so...
Any suggestions on how I can transport this caserole and keep it hot?
There is no facility to reheat it at the venue...
Thanks
Jocelyne