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.
How to Convert a 13×9 Recipe for an 8×8 Pan
Updated on Mar. 21, 2022
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
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
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
Kielbasa CasseroleKielbasa casserole is cozy and hearty, highlighting the rich, creamy flavors of Polish sausage and a mushroom-and-cheese sauce.
Ham & Veggie CasseroleI’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
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
Baked ZitiBaked ziti is a cozy pasta dish that features layers of meat sauce, tender noodles and creamy ricotta cheese. This freezer-friendly recipe is perfect for feeding a crowd.
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
BBQ Chicken and Apple Bread PuddingTo me, bread pudding is the epitome of comfort food and it's 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
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
Ham and Cheese Breakfast CasseroleEggs, ham, potatoes, cheese—our ham and cheese breakfast casserole has all the things you want in a fabulous breakfast or brunch.
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
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
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
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
Chicken Pasta CasseroleThis is my family’s favorite every week or two and we never tire of it. I like that I can put it together and relax while it bakes. —Carmen Vanosch, Vernon, British Columbia
Sausage & Apple Cornbread BakeI 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
Scalloped CornThis comforting scalloped corn casserole features sunny corn kernels blended into a creamy custard. By the time the serving dish leaves the table, it will be scraped clean!
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
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
Chicken Tater Tot CasseroleThis yummy chicken Tater Tot casserole makes a filling dinner everyone in the family will enjoy.
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
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
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
Sausage & Swiss Chard LasagnaRustic 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
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
Broccoli Cauliflower CasseroleThis simple and delicious broccoli cauliflower casserole will make everyone happy.
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
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
Apple, Cheddar & Bacon Bread PuddingI 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
Italian Pasta BakeWhether feeding a small army or just your very hungry family, this pasta bake recipe never fails to satisfy.
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
Mexican Chicken AlfredoOne family member likes Italian; another likes Mexican. They’ll never compromise when this is on the menu. —Tia Woodley, Stockbridge, Georgia
Enchilada CasseroleTry our layered enchilada casserole recipe for a crowd-pleasing baked dish that captures the flavor of homemade enchiladas without all that rolling.
Never-Fail Scalloped PotatoesThis rich, cheesy take on scalloped potatoes is deceptively simple to make. It comes together in just 25 minutes and then you have an hour to relax (or make the rest of the meal) while it bakes.
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
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
Spaghetti Pie CasseroleOur spaghetti casserole recipe features layers of tender spaghetti, rich meat sauce, and a creamy cheese blend. Perfect for family dinners or potlucks, this easy-to-make dish can be prepared ahead and offers delicious variations to suit every taste.
