Making casseroles ahead of time and freezing them allows for fast, economical dinners on nights you don't feel like cooking. To ensure the best taste when reheating and the safety of frozen food, the United States Department of Agriculture suggests freezing casseroles at the peak of freshness, or as soon as they have cooled after cooking. Thawing the casserole before reheating speeds up cooking time. There are several methods of thawing a frozen casserole.
Step 1
Remove the casserole from the freezer. If it is not already in a leak-proof plastic freezer bag, place it in one. Fill a sink with cold water and immerse the casserole for 30 minutes. If the casserole is not yet thawed, refill the sink with more cold water and thaw for another 30 minutes. Repeat this process until the casserole is soft. As an alternative, thaw at room temperature or in the microwave on the defrost setting.
Step 2
Preheat your oven to 350 degrees Fahrenheit.
Step 3
Line a casserole dish with aluminum foil to prevent food from sticking.
Step 4
Place the thawed casserole in the dish.
Step 5
Bake the casserole for 30 to 45 minutes. If the top gets brown before the middle is cooked through, cover it with aluminum foil.
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