Steam table question?

Try using a plastic 3/4 cover, available from restaurant supply for use on steam tables. That will help keep it from drying out.

As long as the casserole does not have a crust or topping - turning it on a regular basis will help reincorporate liquid that is moving to the top and thus being turned into steam.

Depending on how much water you have to add, it may affect the flavor negatively. A fatty ingredient (milk, butter, oil, etc) will help keep the casserole moist as it will not evaporate - but that also would impact flavor and she might need to rework the recipe.

And lastly - not every recipe belongs on a steam table. Some things recipes are not durable enough to be held a long time at serving temperature. This may be the case with your Mom's squash casserole.

Congrats on opening a new restaurant. It is a lot of hard work, but it can be a lot of fun, too!

I hope that helps.

It depends on how the casserole is made...you'll have to include some of what is in it to get an accurate answer.

Store the casserole cold par-cooked, upon order finish a casserole portion in the oven.

Have your mom put the pan with squash cassarole, in another steamtable insert with about 1/2" water (double pan) and keep covered.

Single pan is too hot and removes moisture from food, thereby drying it out, also, not being covered lets moisture escape.

She could make smaller portions and replace it often.

Nothing less appetizing than dried out, old looking buffet food.