Freezing casseroles-tips

Yield: 1 Servings

Measure Ingredient
\N \N See below

Since many casseroles require time-consuming chopping and measuring, it is wise to fix an extra portion that can be cooked and frozen--to be used in t future when your meal preparing time is short. Making one or more cassero to freeze in addition to the one you are serving is also economical; taking advantage of the price of fresh vegetables in season. 1-If you can't spare a dish for the freezer, line the dish with heavy-duty foil, pour in the mixture then freeze solid. Remove the foil and contents from the dish, peel off the food, wrap in freezer paper, fold tightly, seal with freezer tape and return to the freezer. 2-Label each container with the contents and the date it was put in the freezer. Always use frozen foods within 1-2 months.

3-Avoid freezing a large recipe until you try freezing a smaller amount sin some flavors tend to change during freezing. 4-Cook turkeys, chickens and roasts. Remove portions of meat from the bone and freeze for later casserole making. 5-Don't overcook foods that are to be frozen. Food will finish cooking whil being reheated.

6-Don't use too much salt and seasonings. Some flavors tend to fade while others get stronger. It is better to add more seasonings later if necessary 7-Don't freeze spaghetti, macaroni, or noodle mixtures.

These tend to lose texture and become soft when reheated. 8-Don't refreeze thawed meats and poultry. Use the thawed meats and poultry within 24 hours. 9-Do NOT freeze potatoes, fried poultry or meat, cooked egg whites. The changes in textures and taste are undesirable.


Similar recipes