I have a very large oval roaster (14" with handles) that barely fits in my GE now, and a small 1.5 qt oval Corning - as well as the 1.5qt and 2.5qt rounds. I will have to switch to the round casserole or my 10" long Pyrex baking dish (with Saran) for the weekly meatballs (and maybe 10 minutes instead of 7). I just didn't know if the lid would fit on the larger round or be too tall but I think it's just under 6". Is there any room to the sides of the turntable or is it tight? I think my Corelle plates are smaller than 11" - I only have 4 of them but that's what we use in the MW - my Pfaltgraff plates are 10.5" but I don't like to put stoneware in the MW since they are second-hand (eBay and thrift to find made in USA) and I don't know if they've been soaked, could crack. I've got some mugs that have crazed since I've had them (only a few years), and my old set (again, second hand) did craze when I put them in MW, my cousin's have actually cracked but she lets hers soak in the sink - I always use the DW. I went to Lowes tonight and they didn't have it in stock, said I could order it and they'd have it in 2 weeks, could always return it if it was too small. Haier 0.7cf seemed flimsy. So thanks for the answers. I swear I had edited the original, but have 1 more question - is it heavy enough that it doesn't slide around when you open the door (since it doesn't have a button to pop it open, you have to pull on the edge)? Thanks

Shirley, shrimp would be my choice for a pasta with cream based sauce! Yum! I'll bet that evrryone has their own recipe for fried shrimp. Mine is extremely basic. I beat an egg with a little bit of milk....just with a fork. Then I stir up a mixture of equal parts flour, corn meal, and panko seasoned with S & P, Old Bay seasoning. Cleaned, dry shrimp gets dipped in the egg and then the flour, then fried in oil. I usually do it in a frying pan, rather than a deep fryer, turning the shrimp after just a couple of minutes. ANYway, I made some stuffed zucchini (rice, onions, black beans, chopped bell and jalapeno peppers, cheese) to go with the grilled chicken. It was delish, but I want fried shrimp now!

Thanks everyone! Funny story regarding his name. He started out as Thomas, named after a favorite uncle of mine. I use to call him that and only that. But when he was about 4 YO he came home rom preschool and told me, not asked, that he be called Tommy. Now he goes by Tom or Tommy or his full name when he is in trouble. LOL Clare

We had leftover soup from the weekend. I had made a soup of hot italian sausage, shrimp, chopped tomatoes, okra, corn... with lots of onion, garlic, and cajun seasoning! Served hot with Italian bread and butter. Yumm..... Soup is always better a day or so after it's made! Although I did notice the shrimp got a triffle chewy when reheated. Not too bad, though.