Not sure what size roaster oven you have but you can make it right in the roaster if you have a 4, 5 or 6 quart oven or use a dish if you use the larger oven. A "Nesco" as many if not most of their owners lovingly call them is a roaster oven and will do anything an oven will do and more. As for adjusting time, I wouldn't plan much on it, however it might take a little adjustment for certain things since it's smaller than a conventional oven. I see no reason why that recipe shouldn't work just fine in a Nesco or any other brand of electric roaster oven. I've made the macaroni/beef hotdish in my 4 qt and 6 qt, the best lasagna I ever made came out of the 4 qt Nesco, and as I've shared several times I've baked bread, meatloaf, burgers, brats, chili, pot roast, ribs, soup, stew, etc, etc... again, if it can be done in a slow cooker or an oven, you can probably do it as well or better in a roaster oven.

Or just heat a quart of chicken broth and spoon in the leftover casserole a little at a time and stir... Then mix 1/4 cup flour with 1 cup milk and slowly stir into the simmering mixture. Cook no more than 3 or4 minutes....and puree with a stick blender if you wish...or eat it chunky.... Garnish with chopped green onion or crumbled bacon. Sounds good! Linda C

Aka Peggy, I'd look for recipes for classic French gratins. Here's one from Jacques Pepin. Gratin of Cabbage This dish is usually served as a vegetable course, but it can also be served as a first course. It is good reheated, and left over, it can be used in a soup or stew. To enrich it, add little pieces of leftover meat, such as ham, sausage, or roast, as well as pieces of other vegetables. Use white cabbage or savoy cabbage, which is leafier. 1 2 1/2-pound head cabbage 2 cups water 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons butter 1/2 cup grated Swiss cheese 2/3 cup fresh bread crumbs Cut the cabbage in half, remove the core, and cut the cabbage across into 1/2-inch slices. Place the shredded cabbage in a pot, preferably stainless steel, and add the 2 cups of water. Bring to a boil, cover, and simmer for about 20 minutes. By then the cabbage should be wilted and soft, but still a bit firm, and most of the water should have evaporated. If any water is left, keep cooking with the lid off until no water is visible and the cabbage is just moist. Pour into a gratin dish and sprinkle with the salt, pepper, butter, and Swiss cheese. Sprinkle with bread crumbs and place in a 400-degree oven for 25 minutes. 6 TO 8 SERVINGS

socks that sounds good. I've seen similar recipes and they call for assembling the day before and cooking before serving. The potatoes are cooked so really it's just a matter of heating through until the cheese melts and it's warm. No benefit in cooking the day before. As Glenda says , make sure the chill is off.