What is a 1.5 quart casserole? Is it a 8×8?

I hate it when recipes tell me how many quarts of a casserole....I have 2 pans a 9x13 and a square 8x8 both great pyrex baking pans. So if the recipe says 1.5 quart casserole....is that just my 8x8? Thanks...this is making me mad today.

7 Answers

  • Pyrex tells you the volume of its pans and casserole dishes. Look for it stamped into the underside of one of the handles, or on the base. I believe the 8x8 is 2 quarts. You may not have a 1.5 quart casserole, but it'll probably be fine in the 8x8

    The reason recipes don't give precise inches is that there are many different shapes of casserole that could be the right volume.

  • 1.5 Quart Casserole Dish

  • 1.5 Quart Baking Dish

  • Isn't that a casserole dish that will hold six pints of liquid ?

    4 pints = 1 quart + .5 = another 2. Making six in total.

  • Pour 6 cups of water in your 8x8. If it doesn't run over, it will work. If it does run over, use the 9X13.


  • i just looked at my dishes and.....

    a bread pan is 1.5 qt. - 5.25x2.75"

    8x8 is 2 qt. - but you could probably use it anyway (depending on what you're making)

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    ᑕнιcκen Pot Pie Ingredients 1 1/2 pounds skinless, boneless cнιcκen meat 1 cup cнιcκen broth 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 cups milk 3 tablespoons butter 1 onion, chopped 1 cup chopped celery 1/3 cup all-purpose flour 2 cups frozen mixed vegetables, thawed 1 tablespoon chopped fresh parsley 1/2 teaspoon dried thyme 1 (9 inch) pastry for a 9 inch single crust pie 1 egg, lightly beaten Directions 1. In a large saucepan over medium high heat, combine the cнιcκen meat, cнιcκen broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until cнιcκen is no longer pink in the center and the juices run clear. 2. Remove the cнιcκen and let cool. Pour the remaining cнιcκen broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut cнιcκen into 1/2 inch pieces. 3. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the cнιcκen, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish. 4. Preheat oven to 400 degrees F (200 degrees C). 5. Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve. Spicy ᑕнιcκen Soup 2 quarts water 8 skinless, boneless cнιcκenʙʀᴇᴀsт halves 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 2 tablespoons dried parsley 1 tablespoon onion powder 5 cubes cнιcκen bouillon 3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans ᴘᴇᴇled and diced tomatoes 1 (14.5 ounce) can whole ᴘᴇᴇled tomatoes 1 (10.75 ounce) can condensed tomato soup 3 tablespoons chili powder 1 (15 ounce) can whole kernel corn, drained 2 (16 ounce) cans chili beans, undrained 1 (8 ounce) container sour cream Directions 1. In a large pot over medium heat, combine water, cнιcκen, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until cнιcκen juices run clear. Remove cнιcκen, reserve broth. Shred cнιcκen. 2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded cнιcκen and 5 cups broth. Simmer 30 minutes. ᑕнιcκen Stuff about 2 pounds chopped or shredded cнιcκen 1 (7 ounce) package corn muffin mix 1 (10.75 ounce) can condensed cream of cнιcκen soup 1 (10.75 ounce) can condensed cream of celery soup salt and pepper to taste Directions 1. In an 8x8 pan (NOT muffin tins), prepare muffin mix according to package directions. 2. Preheat oven to 350 degrees F (175 degrees C). 3. In a large bowl, combine shredded cнιcκen, cream of cнιcκen soup, cream of celery soup, salt and pepper and mix well. Pour mixture into a lightly greased 9x13 inch baking dish and crumble baked muffin mix on top. 4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until bubbly.

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