Hi, Charles and list,
These baking times make sense to me, because, if you bake the casserole
immediately after preparing it, the ingredients are warm, so it would take less
time to heat through. Taking it from the refrigerator, it takes longer to heat
everything completely.
As for the mustard: Dijon mustard is usually a little more spicy than the
yellow, and darker in color.
Hope this all helps.
Blessings,
Alice
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