How to Freeze a Tuna Casserole
Tuna casseroles are fairly easy to make in bulk, which makes them a good candidate for making in advance then saving for later meals. Fortunately, tuna casserole also freezes very well. This means you can make a large batch of this casserole now and not polish off the last of the leftovers for three to six months. Pack and freeze the tuna casserole properly to ensure it retains its flavor and quality for as long as possible. Does this Spark an idea?
Instructions
-
-
1
Cool the casserole as quickly as possible without putting it into your freezer. You can accomplish this by placing the dish of casserole into a container of ice water that comes up the sides of the casserole dish. Stir the casserole occasionally to help it cool evenly.
-
2
Divide the casserole into reasonably sized portions that you will be able to use in one meal. The exact size of these portions should depend on your needs and lifestyle; if you feed several people every night, one portion will probably be significantly larger than if you eat alone.
-
-
3
Place your portions into freezer-safe airtight containers, with only one portion per container. This will allow you to thaw only as much casserole as you need; you should not re-freeze this dish after you have thawed it. Use containers that snugly fit the portions you wish to freeze. Ideally, you should pack the containers full. Seal the containers and place them into your freezer.
-
4
Store the casserole portions in your freezer for up to three to six months. They will still be safe to eat after this time, but the quality will begin to decline.
-
5
Thaw a portion of casserole in the refrigerator starting the night before you wish to eat it. This is the safest thawing method. If you do not have time to thaw the casserole this way, you may thaw it in your microwave on the "defrost" setting instead.
-
1
