Greased and floured
Just so you know, in my experience, when “buttering and flouring” it makes no difference whether you grease the baking dish with butter or the easy-to-use spray oil. I spray. Always. The flour sticks to it as well as it does to butter and it’s about 500 times easier to deal with.
Note: According to Nigella, you can use the paper wrapping from a stick of butter to grease a dish. OK, but that means you have to save the wrapper then remember that you have it. Too complicated for me. Given my habitual state of semi-lubrication, there is no way I’d remember I even had a stash of greasy butter wrappers in the first place, let alone where I stored them. Unless of course it was under one of the vodka bottles in the freezer. But if it works for you, have at it.