Casserole Cooking Tips
Casserole Dishes: One Size Does Not Fit All
A “casserole dish” is a covered, deep, round and ovenproof dish.
A “baking dish,” is also ovenproof, but it’s usually shallow and uncovered. A baking dish can be topped with foil when needed.
Most recipes call for one of these standard-sized dishes:
The capacity is sometimes stamped or printed on the bottom of the dish. If you’re not sure, measure how much water it takes to fill the casserole to the brim.
You’ll have best results using the casserole dish size specified in the casserole recipe. If you don’t have the right sized casserole dish, choose a dish slightly larger than the one specified. The casserole cooking time may change slightly.
Freeze Casseroles to Eat Later
For best results when freezing casseroles, follow these guidelines:
Freeze casseroles baked or unbaked at 0º F or colder for up to 3 months.
Casseroles made with a low-fat sauce, condensed soup or tomato base usually freeze well.
Dishes that contain potatoes should not be frozen.
Add toppings like nuts, bread crumbs and crackers after the dish is thawed so they stay crunchy or crisp.
Add sour cream after thawing and reheating the dish to prevent curdling.
Cook meats, vegetables and grains just until tender to avoid overcooking during reheating.
Cool foods before packaging or freezing.
Label packages with the date, name of the dish and reheating instructions.
Use airtight containers that are suitable for reheating in the microwave or oven.
Add baking time when reheating frozen dishes. Check your casserole dish during baking and adjust the time accordingly.