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Old 05-28-2015, 03:01 PM
 
Location: Chapel Hill, N.C.
36,434 posts, read 41,632,813 times
Reputation: 46995

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I've been cooking for a long time and I know thinking changes. Today I made three casseroles which include cooked chicken, cooked pasta, cooked carrots, frozen peas, onions, celery, mushrooms (all precooked), cans of creamed soup, cheese and heavy cream.

One will be for tonight's dinner and the other two for the coming weeks when I know we wil have company.

Would you cooked them all now and freeze the extra 2 after they have cooked down, then reheat later or put the two extras straight in the freezer and bake them when needed?

Thank you.
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Old 05-28-2015, 03:22 PM
 
Location: Islip,NY
16,942 posts, read 19,680,616 times
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bake then freeze is what I do.
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Old 05-28-2015, 03:26 PM
 
Location: Chapel Hill, N.C.
36,434 posts, read 41,632,813 times
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this from 1977- I'll look for something more recent.

How To Freeze Casseroles...

and this

http://www.favoritefreezerfoods.com/...asseroles.html
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Old 05-28-2015, 03:30 PM
Status: "Not politically correct" (set 2 hours ago)
 
Location: Western Colorado
10,535 posts, read 11,632,560 times
Reputation: 24183
They never get that far, I usually eat them.
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Old 05-28-2015, 03:30 PM
 
Location: South Central Texas
114,037 posts, read 52,372,395 times
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Seeing as most of your ingredients are pre-cooked already I'd freeze them and cook or heat up when preparing to eat. If the meat ...especially chicken were raw then I'd cook it first (separately or as the complete casserole).
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Old 05-28-2015, 04:03 PM
 
Location: Chapel Hill, N.C.
36,434 posts, read 41,632,813 times
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yeah this is what I've decided to do this time. I like the idea of lessening the chance of overcooking by freezing first and then baking. I've done it both ways and just wondered what most cooks here do.
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Old 05-28-2015, 08:23 PM
 
Location: North Idaho
21,001 posts, read 25,765,271 times
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It depends.

Does that help?

I prefer to freeze and then bake so the dish does not get over-cooked from being cooked twice. However, if it is something like enchiladas where the cheese holds the pan together, I bake them enough to melt the cheese before I freeze them. So those go in the freezer half-baked, as do the English Muffin pizzas.

Another benefit is that I don't have to leave the casserole sitting on the counter long enough to cool off enough to go into the freezer.
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Old 05-29-2015, 01:51 AM
 
Location: Atlanta
1,034 posts, read 980,704 times
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I always prepare then freeze until I want to bake them, of course I am home a week and gone a week for work, so they are not frozen more than a week or two, not that that really matters....
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Old 05-29-2015, 08:09 AM
 
Location: The World
3,012 posts, read 1,811,747 times
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Bake and freeze.
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Old 05-29-2015, 09:45 AM
 
6,400 posts, read 6,501,386 times
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I generally freeze before baking unless there's raw meat in it. Which, TBH, is rare in a casserole. We prefer most foods freshly cooked; prepped & frozen first doesn't bother us.
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