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How to Freeze a Casserole
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Casseroles are one of the easiest and most delicious ways to cook -- and now that we know how to freeze these meals, they're one of the most convenient dinnertime solutions! Learn how to freeze, thaw, and reheat your favorite casserole recipes with our Test Kitchen's best tips.
Test it first: If you're concerned that your casserole might not freeze well, here's a tip. Whip up the casserole you have in mind for your family, and then save a small portion. Freeze this small portion by following the tips below. Thaw, reheat, and see if the casserole is just as tasty as the first time around. If it is, then you know it's safe to freeze!
Make sure your freezer is at or below a temperature of 0 degrees F.
If you know you’re going to freeze a casserole, you can line the pan in aluminum foil before filling it, leaving enough foil overhang around the edges to cover and seal the casserole. Freeze the casserole until frozen solid, and then you may remove the contents from the dish and seal tightly in the foil – this way, you can use your baking dish while the casserole is in the freezer! Place the foil-wrapped frozen casserole contents in a freezer-safe bag or container, date and label it for future use. When you’re ready to defrost, simply remove the foil and place the frozen casserole back into the same dish. Alternatively, you can use disposable foil pans.
How do you thaw it? The best way to thaw a frozen casserole is to leave it in the refrigerator overnight. Sometimes, though, this isn’t possible. If you need to bake a frozen casserole, you can bake it in a 350 degree oven with a cover over it for about the ½ the length of time you will bake it at. Then, remove the cover and bake as instructed.
Penny Pinchin’ Tip: If you ever have leftover chopped veggies such as onions or peppers, you may freeze them for later use. Make sure to seal tightly in a freezer-safe bag or container, dating and labeling the package. These frozen veggies will work perfectly in casseroles or soups.
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