The 9x13 is the workhorse pan of the American kitchen (casseroles, bar cookies, sheet-style cakes), and the real choice is glass versus metal versus ceramic, not brand. Glass lets you watch the bottom, metal browns edges better, ceramic goes straight to the table.
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Pyrex
The default 9x13. Tempered glass goes oven to table, the molded handles are actually comfortable with mitts on, and it is cheap enough to own two. Skip it if you want crisp browned edges, glass conducts slower than metal.
OXO
Same glass performance as Pyrex, the reason to pay more is the snap-on lid for storage and transport. Skip the upgrade if you never carry the dish anywhere.
USA Pan
Aluminized steel browns crusts and edges the way glass cannot, and the corrugated Americoat nonstick releases cleanly without greasing. No glass to worry about breaking, but you lose the oven-to-table glass presentation.
Emile Henry
French stoneware that looks good enough to put straight on the table and holds heat well after baking. It does the same functional job as a $15 Pyrex, you are paying for presentation and material.
Anchor Hocking
The cheapest reliable glass 9x13 with a plastic lid included, no-frills. The handles are smaller than Pyrex's Easy Grab line, slightly less comfortable to lift with mitts.