Should I freeze a casserole before or after cooking it?

Save money by buying in bulk, then freeze the items that you won't be using right away. For example, snag the supermarket special on milk and freeze for 3 months. Bread will last even longer–3 to 6 months. To see how long you can safely store a variety of foods in the freezer and still maintain quality, check out our Fill-Up-Your-Freezer Storage Guide.

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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To determine whether you should freeze a casserole before or after you cook it, first ask yourself if it is likely to get dry (or less appealing) from overcooking. If the answer is yes, you are better off freezing it first, thawing to room temperature, and then baking. That way you don't risk that it will lose its appeal when re-heated.

When a casserole has liquid, sauce, or lots of creamy, liquid ingredients, chances are you can cook it first, then freeze. Think of pot pies, lasagna and turkey tetrazzini. For more tips on freezing recipes, see our Fill-Up-Your Freezer Storage Guide.

Marge Perry
Nov, 2010