3. Pour the mixture into the prepared Dutch oven. Cover and add the coals to the top and bottom of the oven (see page 170). Bake for 50 to 60 minutes. Insert a table knife into the center to check for doneness; if it comes out clean, it's ready. Rita advises, "Don't worry if it deflates when you do this; the casserole is going to drop some anyway. It's also okay if it rises to the top of the Dutch oven and gets a browned crust; some people think that's the best part!"