Can casseroles with sour creme be frozen? - Answers
Think ahead, look at you!The mere fact that you are reading this means that someone is getting ready to cook dinner for you, and that in the future you're going to think of you as a wonderful person.
Any kind of casserole with meat and vegetables, like a moussaka, can be made.We have to mention chilis, stew and most soups.
They have a lot of cream, mayonnaise, and eggs.The exception to this is macaroni and cheese, which can become a little grainy when reheated.Grated cheese is fine in the cooking process.Potato casseroles tend to not freeze well.The vegetables break down when reheated.
To make it easy to pop out a casserole from the pan, line it with foil and store it in a freezer proof container.
If you can, under cook a casserole if you plan to freeze it.Many of us have broken the rule of cooking casserole with meat before freezing for safety reasons.
It's a good idea to chill your casserole before you freeze it.Add parsley or scallions to the casserole when it's reheated.If cheese is sprinkled on top at the end of the cooking process, you should save that for when you rewarm the casserole.
It is possible to freeze a casserole in the pan you baked it in and then pop it out in a plastic container that is just the right size to hold it, or a freezer proof one.Remove it from the bag or container and bring it back to the original pan.Write down the pan you want your casserole to be reheated in.
If you can spoon the food into the glass containers, they are great.The food will expand when it is frozen and you don't want it to pop off the lid.You might risk freezer burn if you leave too much room.
If your casserole doesn't have to hold it's shape, make sure to press out any additional air before you seal it.If you freeze the casserole first, it will hold its shape.
The bags marked for the freezer are thicker and better for freezing than regular bags.It's easier to store and thaw food with the bags in their sides.
Make sure you have enough room between the casserole top and the lid to spare a baking dish with its own lock-on plastic lid.
When air gets into contact with food, the freezer burn happens.Make sure you leave a small amount of space in a container or a plastic bag for the casserole to expand slightly when frozen, but no more than a little.
I was going to say it depends.It depends.When there is no dairy in a casserole, it will do well for up to four months.
Excellent question, and good for you.I can't tell you how many bags and containers are in my freezer, but I know what they are.I'm not sure if it's pureed plums or beets.
It's great if you have a name for the food and the date you froze it.You should buy freezer labels if you are going to freeze a lot of things.Add the instructions if you have specific ones.
I have a lot of faded writing on tape in my freezer, so I use a Sharpie or other indelible marker, and use as much tape as you need.I use Sharpies for everything.
The best way to place the casserole is in the fridge for a day or two.If casseroles are small enough to fit on a carousel tray, you can use the microwave to thaw them.
It's a good rule of thumb to add 15 to 25 minutes to the cooking time of the casserole you're making, even though the recipe says to rewarm it.casseroles can be reheated in an oven in a pan covered with foil.The temperature at which casseroles can be reheated is 350 F.
It might take an hour to cook it from a frozen state.It could take up to 30 minutes if the casserole has been reheated.The inside of the casserole is fully cooked when it reaches 160F.
If the casserole is too big to fit in the oven, you can use the microwave.
I loved your ideas on how to thaw casseroles.I followed your instructions for freezing my food.I broke a utensil when I tried to pry it out of the dish.Is there a way to remove the frozen casserole from a glass dish?Thanks for the great recipes!
HI!That is a sad thing.If you use cooking spray, it should pop out more easily.It's possible to let it sit for 15 minutes or so at rom temp before popping it out, and use a sturdy knife or spatula to urge it to leave.
Let it cool off.If you want to flip it upside down, place a large plastic cutting board over it.Let gravity do the work.
As a mother of four, I am a big fan of delicious dinner recipes.Are you writing a cookbook about dinner?A perfect combination.