FREEZING CASSEROLES
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List of Ingredients
When cooking a casserole that you plan to freeze, under-cook it by about 10 minutes. If there is a crumb topping, do not put it on until ready to reheat for serving. Quickly cool the casserole to stop the cooking (you can set the covered pan in a larger pan of ice water.) To save on the number of casserole dishes you need, before putting the casserole into the dish, line it with aluminum foil. When frozen, lift foil out of dish, wrap to exclude all air, return to freezer until needed. When ready to reheat, put back into dish, with the aluminum foil for reheating (this also saves time in cleaning the dish afterwards). It doesn't have to be thawed before reheating. Casseroles can be stored for about three months.
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