how do I thicken up casserole?
Can you give a few hints as to what kind of casserole?
As boulangere asks, what kind? And is this a casserole you are preparing to make or one already made that you need to fix?
It was my first time with a slow cooker. Overly impressed, it was based around braising steak and root veg. I thickened it with corn flour and letting it stand recipe to follow it tasted immense!