I have also made this recipe in a parchment paper lined 9x13 casserole dish. Make sure you only fill the dish no more than halfway. Bake it at 325 for about 45 minutes. I suggest checking it after about 40 minutes. You are looking for a light, golden brown.The edges will start to look firm but the center will SLIGHTLY jiggle. Cool it completely to room temperature. You can place the dish on a cookie cooling rack to assist with cooling. Then cover and chill overnight in the refrigerator to fully set up. Then cut it into squares. The parchment lifts right out of the dish for ease of cutting. Then you can put it right back into your casserole dish to cover and refrigerate. You can also freeze them to thaw for later: separate the squares and layer on fresh parchment in a freezer bag or covered freezer-safe container.