help with freezing

bethrs
bethrs Posts: 664 Member
edited September 27 in Recipes
Hi All.
I plan on making a casserole tonight that could feed an army. But I don't know any hungry armys I have the seating capacity for so I figure I better just freeze it. But... I've had some tough times with freezing things in the past. I have nice glass and BPA free rubbermaid containers- any advice before I just cut this baby up and slap it in the chest freezer? How do I avoid freezer burn? Should I thaw before reheating?

Thanks!

Replies

  • lklein
    lklein Posts: 215 Member
    I would make sure that is is completely cooled (maybe even in the fridge for a day) before putting it in the freezer. I would put it in a gallon size freezer bag air removed and sealed or if I'm putting in tupperware, put plastic wrap over the top and side of the food before putting the lid on (this will help keep the air and mosture off the food. Hope this helps.
  • liveinbliss
    liveinbliss Posts: 108 Member
    What kind of casserole and have you prebaked it? I know I tried to freeze scalloped potatoes once before baking and it turned black, but when i precooked it and froze it, it worked fine. If you are doing something with noodles it can help to slightly underbake ( just a bit more al dente then you would normal like it...not crunchy) what you are going to freeze so noodles don't get mushy when thawing and reheating. Freezer burn happens more quickly if frozen things are regularly exposed to warmer air when opening and closing the freezer so if you want them to keep longer don't put them in the door! I tend to partially thaw stuff before reheating but that's because I don't always think ahead and don't give it enough time to completely thaw out. It should be fine either way! Good luck.
  • Pandorian
    Pandorian Posts: 2,055 Member
    I line my casserole dish with aluminum foil before cooking the dish, then after it cools it can be placed right in the freezer (dish and ll), once frozen, wrap the casserole up, covered with aluminum foil. You can then use the dish for other meals in the meantime. I take mine out of the freezer put it in the casserole dish and turn the oven on low heat for an hour or so so that it warms safely without thermal shock.

    Mine stays no freezer burn for about 6 months.

    Hmm forgot, my usual casserole all the ingredients are cooked before being put into the casserole dish it doesn't actually get cooked until it comes out of the freezer since I use the vegetable soup bottom layer bubbling through the upper layer of mashed potatoes to indicate when it's done, so it's assembled with the cooked items, frozen in aluminum foil (makes a nice standard "size" that stacks/stores well in the freezer and cooked from frozen in the oven.
  • bethrs
    bethrs Posts: 664 Member
    Yes- this is all excellent advice.
    I'm making a vegetarian, no pasta lasagna and I plan on eating part of it tonight, so I will be sure to cover it before putting it in the containers and letting it cool completely before I freeze it.

    Thanks for the tips!
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