In a rectangular ceramic dish (11 by 8 by 3 inches), heat the butter, uncovered, at 100 percent for three minutes.

Use a third of the melted butter to grease an oval or rectangular baking dish (it should be about 12 by 9 inches).

Spray a medium-size, shallow, rectangular baking dish with olive oil.

Put the potatoes and onions in a two-quart rectangular or oval baking dish 14 by 8 by 2 inches.

Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around.

Grease a rectangular baking dish, 9 inches by 13 inches, and cover with aluminum foil, shiny side up.

The mixture is packed into a rectangular dish (sometimes also called a terrine) and cooked in a bain-marie.

Butter generously a three-quart rectangular or oval baking dish.

Arrange in the center of a rectangular dish 11by 7 by 2 inches.

The early concoctions were very big, and were baked in rectangular dishes called coffins.