First, the basics: A "casserole dish" is a covered, deep, round and ovenproof dish. A "baking dish," is also ovenproof, but it’s usually shallow and uncovered.
Also, you’ll have best results using the casserole dish size specified. If not, choose a dish slightly larger and keep in mind that cooking time may change slightly.
For best results when freezing casseroles, follow these guidelines:
- Freeze casseroles baked or unbaked at 0º F or colder for up to 3 months.
- Dishes that contain potatoes should not be frozen.
- Add toppings like nuts, bread crumbs and crackers after the dish is thawed so they stay crunchy or crisp.
- Add sour cream after thawing and reheating the dish to prevent curdling.
- Cook meats, vegetables and grains just until tender to avoid overcooking during reheating.
- Cool foods before packaging or freezing.
- Label packages with the date, name of the dish and reheating instructions.
- Use airtight containers that are suitable for reheating in the microwave or oven.
- Add baking time when reheating frozen dishes.
Try: Tuna Cheddar Skillet Casserole, Chicken Nugget Casserole, or Easy Turkey Pot Pie.