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Freeze, Cook, Eat, Repeat

9 tips on how to get the most out of your casseroles

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.



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