Hey, is anybody here Greek?

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  • March 18, 2011 at 5:56 pm #1764
    Bonbon
    Participant

    I’m making pastitsio for a luncheon I’m going to tomorrow and I don’t have time to make it before I go so I’m doing it now.  My question is:  should I bake it today and warm it up tomorrow or would it be better to put it all together, refrigerate, and bake it tomorrow?

    I know I can put lasagna in the fridge and bake it the next day but I don’t know how this will come out.  I’ve always baked it right away.

    Thanks for any advice you can give me.

    March 18, 2011 at 8:29 pm #21879
    53tdogs
    Participant

    but I looked on several web sites and they say this: 

    • This dish can be prepared the day before, all the way to the béchamel sauce, refrigerated overnight,& cooked the next day after adding sauce.

    http://www.grouprecipes.com/14776/pastitsio-greek-casserole.html

     

    Now I can’t think of anything I’d rather have for dinner!!!  Enjoy!!!!!animated smileyseating & drinking 13

     

    March 18, 2011 at 8:53 pm #21880
    Bonbon
    Participant

    I wonder if that’sgoing to spoil it.  The only reason I can think of for that is that it tends to "set" kinda like pudding so maybe it won’t soak down into the pan like it should.  Oh well.  But thanks for the info.  I guess I should have looked it up myself.

    March 18, 2011 at 9:05 pm #21881
    53tdogs
    Participant

    I would think…after all that stuff in leftovers is great!  Why wouldn’t it be OK just sitting in fridge…I so want some now!  Happy cooking!

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