Keeping casserole dishes warm…?

Dawgtired

Most of the dishes I’m cooking are not conducive to slow cookers. Trying to decide the best way of keeping everything warm until serving time. Cooler is one consideration, I guess. I have a griddle but not sure how safe that is for glass casserole dishes. Thanks in advance for any suggestions!!!

DoubleEgger

Probably won’t help for tomorrow but this works well. 

https://www.amazon.com/dp/B08CRTPDPV?tag=southernliving-onsite-prod-20&linkCode=ogi&th=1&psc=1&ascsubtag=6754793%7Cn69592c131e3c4d9d9b4ac9656237646517%7CB08CRTPDPV%7C1700673888106%7C

Legume

we use 1/2 size foil pans in a cooler.  the lids for the foil pans are great for this - you can stack if you have things like stuffing on the bottom - can also use small cutting board or even plywood between levels to help with the stacking so you don’t crush delicate things.  I’ve also put foil pans in the gasser after heating it up a little.  doubling up the foil pans helps

ColtsFan

No help for tomorrow but I use my Cambro/hot box for this. It’s a game changer. Cooler may be your best bet

caliking

What's the egg up to tomorrow? It works great as a warmer or oven. 

Re: stacking foil pans as mentioned by @lkapigian, you can also use cardboard, or collapsed Amazon boxes.

caliking

Dawgtired said:

Most of the dishes I’m cooking are not conducive to slow cookers. Trying to decide the best way of keeping everything warm until serving time. Cooler is one consideration, I guess. I have a griddle but not sure how safe that is for glass casserole dishes. Thanks in advance for any suggestions!!!

set the burners on low. Get a few large steam pans, fill 1/3rd or less with water, and set your covered casserole dishes in them. If you can, wrap the whole griddle with HDAF (running over the casseroles and steam pans).