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how do you freeze casseroles?

for pizza casserole,taco casserole,or tatertot casserole you cook then let cool then freeze?and how do you store it? can i just store it in the glass baking dish i baked it in with foil over it? AND when i want to eat it how long to heat it up and for what temp?thank you!


Asked by Anonymous at 5:20 PM on Aug. 27, 2009 in Food & Drink

This question is closed.
Answers (4)
  • Yes, you can bake them first but try to NOT bake them quite as long as a recipe calls for. When they're cool lay a piece of plastic wrap right on top of the casserole and sort of tuck it around the edges of the food (helps with ice crystals forming.) Then take aluminum foil and wrap the dish tightly. If you don't want to use up all your glass dishes then buy disposable aluminum pans and bake & freeze casseroles in those. To reheat, just let it thaw in the fridge overnight then bake at 300-350 degrees for another 30 minutes.

    Another thing you can do if you have a crock pot and an ice cream pail:
    1. see if the pail will fit into or is the same size as crock pot
    2. make up the casserole in ice cream pail (don't cook pasta)
    3. freeze the casserole in pail, then pop it out and store in gallon size freezer bag
    4. put in crock pot (add 1/2 to 1 cup water to pasta dishes) & cook on low for 7 to 8 hours.

    Answer by michiganmom116 at 6:42 PM on Aug. 27, 2009

  • I let it cool, cut into serving sizes, wrap in wax paper (which can safely go in the microwave) and put in the freezer in a big container or zipper bag.

    Answer by rkoloms at 5:24 PM on Aug. 27, 2009

  • Depends on the casserole. Something non-acidic (not tomato sauce) and not fish, I line the container with foil so I can lift the whole thing out once it's frozen and reuse the dish between preparing it and eating it, if I want to. Acids and fish need to stay in glass or plastic.

    I do not cool things first, but i have a 19cu foot freezer with a lot already in it. If you're freezing in a small freezer or one that's mostly empty, you'll get things to freeze faster by cooling them in the fridge first. Don't counter-cool anything unless your house is less than 40*F... it leaves food in the ideal 'bacteria growing' state for way too long, and freezers don't kill bacteria, they just slow it down.

    You can thaw things, but you don't need to --you can reheat still-frozen casseroles for about an hour at 350*F, or thawed for 20-25, depending on how deep the casserole is. The deeper and larger, the longer it takes, thawed or frozen.

    Answer by LindaClement at 10:42 PM on Aug. 27, 2009

  • thankyou so much ladies!

    Answer by Anonymous at 12:05 AM on Aug. 28, 2009