Preparing Casseroles for the Freezer

1. Crumb or cheese toppings are best added when the food is reheated for serving. Some cheese toppings can be added the last 15 minutes of cooking time.

2. Green pepper, garlic and cloves become stronger in flavor after freezing.

3. Onions, salt and most herb seasonings lose flavor.

4. Diced potatoes will become mushy when thawed.

5. Noodles, spaghetti and macaroni have a better flavor if added to the casserole during the thawing process.

6. Raw vegetables often lose their crispness in casseroles that are frozen.

7. Hard cooked eggs yolks should be sieved or diced before freezing.

8. Do not substitute salad dressing for mayonnaise in freezer dishes because separation is more apt to occur.

Completely chill all foods, uncovered, in refrigerator before freezing. This prevents condensation and excess moisture from developing in the freezer container later, which can spoil flavor and texture. 

Wrap  dishes containing food in heavy duty plastic wrap, then in foil, sealing foil by double folding edges.

You can freeze a casserole without losing use of the dish by lining it with enough foil to completely enclose food when solid. Fill dish and freeze food until solid. Remove foil liner with frozen casserole and seal well by double folding edges. Over wrap in plastic or place in freezer bag and return to freezer. To thaw, unwrap, peel off foil and return casserole to same dish; thaw covered in refrigerator.

Seasoning Tips

• ground spices are more pungent than whole spices

• heat increases the pungency of spices

• dried herbs are more pungent the fresh herbs so use about 1/4 less

• It is a good idea to put whole seasonings in a small cheesecloth bag or a tea ball for convenience of removing

• whole seasonings are good in long cooking dishes

• ground and powdered seasonings impart flavor quickly so should be added near the end of the cooking time

• use herbs and spices sparingly