After my surgery, my church friends filled my freezer with casseroles. Some tasted like they were made that day. Others came out soggy and frosty. The difference was all in how they were frozen.
Before Freezing
- Cool it first. Let the casserole cool, then refrigerate it before freezing. Don’t leave it out more than 2 hours.
- Slightly undercook pasta and rice. They soften more when reheated.
- Leave off crunchy toppings. Add crackers, fried onions or bread crumbs when you bake it.
Wrap It Well
- Use a freezer-safe dish or a disposable foil pan.
- Cover tightly with plastic wrap, then a layer of foil.
- Label it with the name, the date and the baking directions.
Most casseroles keep good quality for about 2 to 3 months in the freezer.
Thawing and Baking
- Thaw it in the fridge overnight. Never on the counter.
- Bake until it’s hot all the way through, bubbling at the edges.
- If baking from frozen, plan on a much longer bake and cover it with foil so the top doesn’t burn.
What Doesn’t Freeze Well
Dishes with lots of sour cream or mayonnaise can separate, and raw potatoes can turn grainy.
A good wrap and a clear label make a freezer meal a real gift.
