When preparing a casserole, consider making an extra batch to freeze. Having an extra casserole in the freezer can be a great "emergency" meal, for days when you don't have much time to cook. You can also use frozen casseroles when unexpected guests arrive. Follow these tips to ensure that frozen casseroles are just as good as the day they were first prepared.
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Be careful not to overcook food that is to be frozen. Frozen casseroles will finish cooking during the reheating process. When preparing a casserole for freezing it's best to remove it from the oven 10 to 15 minutes sooner than you would if you were serving immediately.
Green pepper may change the flavor of a frozen casserole. Consider using another vegetable in it's place when planning to freeze a casserole containing green pepper.
Reduce the amount of clove, garlic and/or pepper you would normally use, when preparing a casserole for freezing. These flavors become stronger after freezing. Reducing these ingredients by about 1/4 when preparing your casserole for freezing, will help maintain the flavor of the original dish.
Increase sage, onion and/or salt by about 1/4. These flavors become milder after freezing.
Prepare casseroles that do not contain a large amount of egg white, when planning to freeze. Egg whites will toughen up after freezing, changing the texture of the original dish.
Freeze casseroles in clear plastic containers, with air tight lids, to avoid freezer burn. This will also help keep food fresher, for longer.
Label each container with the name of the dish, and the date it was prepared. This will help you to better know how and when to use each dish you place in the freezer, without a lot of added work.
Store frozen casseroles at 0 degrees F.
Use frozen, cooked casseroles within 2 months of the date of preparation.