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Casserole Freezing & Thawing Tips




Source of Recipe


cooking village


Recipe Link: http://cooking village.com


Freezing the Casserole
Here’s how you can freeze a casserole without giving up the baking dish it’s prepared in.


1. Line an 8-inch square or 13x9-inch baking dish with heavy-duty foil, letting the foil extend over each side by about 5 inches (right).

2. Assemble the casserole as directed in the prepared dish (but do not bake); let cool completely.


3. Cover the top of the casserole with plastic wrap, then fold over the foil edges and seal. Freeze until firm and solid.


4. Remove the frozen wrapped casserole from the dish by flipping it over (right). Place it in a freezer bag and freeze for up to 1 month.

Defrosting the Casserole
1. Remove the wrapping and return the frozen casserole to the dish. Cover and let thaw in the refrigerator for 1 1/2 days.

2. Bake the thawed casserole as directed.

More Freezing Hints
• Don’t freeze dishes with bread- or cracker-crumb toppings (they become soggy). Add these toppings just before baking.

• Don’t freeze casseroles that contain mayonnaise, yogurt or sour cream—these ingredients separate when frozen.

• Don’t freeze casseroles that contain hard-cooked egg whites (they become rubbery), cooked potatoes (they discolor) and raw tomatoes (they become mushy). Add these items just before baking.


Label It!
You can keep track of the food that's in your freezer by making labels. Include the date and defrosting and heating instructions and secure with freezer tape.