Look at you, thinking ahead! The mere fact that you are reading this means that somebody (you) is getting ready to prepare some dinner for nights to come, and that future you is surely going to look back at present you and think, “Thank you, you are a wonderful person, and I owe you one.”

Or maybe you’re getting a head start on the holidays or a dinner party. Nice! Whatever the reason, freezing casseroles safely so that they are perfect weeks or months later is easy. Just follow these basic guidelines, and no one will ever know the casserole was frozen.

Which Types of Casseroles Freeze Best?

Pot pies, lasagnas, pasta casseroles, enchiladas, and meat and veggie casseroles all freeze well. And while not technically casseroles, we have to mention that chilis, stews, and most soups (other than creamy ones) are all perfect for freezing.

Which Casseroles Do Not Freeze Well?

It depends on the ingredients for the most part. Casseroles that contain a lot of cream or dairy, mayonnaise, and eggs don’t do that well in the freezer. The exception to this seems to be macaroni and cheese, which freezes well, though the texture can become a little grainy when it is reheated. Quiches can also be frozen fairly successfully. Grated cheese usually fares just fine in the freezing and cooking process.

Casseroles heavy on starchy vegetables, like potatoes, also tend not to freeze so well — the potatoes can darken and turn mushy. The vegetables tend to break down and become grainy when reheated.

What Are the Best Containers for Freezing Casseroles?

The best of all possible worlds is to freeze a casserole in the pan you baked it in, and then pop it out and place it in a plastic container that is just the right size to hold it (it can’t be too big or you might get freezer burn). Or slide the frozen casserole into a freezer-proof zipper top bag with all of the air pressed out. See below more diections.

Freezer-safe plastic containers (look for BPA-free) or glass containers with airtight lids are great if you can spoon the food into them. You want to leave about 1/2-inch headroom between the food and the lid because the food will expand when it freezes, and you don’t want it to pop the lid off. But don’t leave too much room — excess air can cause freezer burn.

How to Freeze a Casserole

It’s smart to remove the casserole from the baking dish (so you don’t lose the baking dish in the freezer for a few months!). To make it easy to pop out a casserole from its pan, line the pan with foil. Then cover the casserole with foil, freeze it in the pan, lift it out, and store it in another freezer-proof container or a large freezer-proof zipper top bag. Press out any excess air.

The zipper-top bag packages marked specifically for the freezer are thicker than regular zipper-top bags, with studier seals, and are definitely better for freezing. Freeze any food with the bags on their sides so they lay flat. This allows them to freeze faster, makes them easier to store, and also thaw faster.

Then, when you are ready to reheat it, remove it from the bag or container, return it to the original pan, and thaw it in the fridge or bake.

You can also wrap a casserole very well with several layers of plastic wrap or aluminum foil, in or out of the pan, before putting it in the freezer.

If you have the space and can spare the baking dish, go for a baking dish with its own lock-on plastic lid. Again, make sure you have just a little bit of headroom between the casserole top and the lid.

FAQs

How Long Can You Freeze a Casserole?

Did you know I was going to say it depends? It does depend. Most casseroles will do quite well for up to 4 months — and I have definitely gone longer — especially when there is no dairy in a casserole.

How To Safely Defrost a Casserole

Never thaw frozen casseroles at room temperature, which would allow bacteria to form. The best way is to place the casserole in the fridge for at least 1 day, but not for more than 2 days. You can also defrost casseroles in the microwave if they are small enough to rotate on the carousel tray, which allows them to defrost safely and evenly.

How To Safely Reheat a Casserole in the Oven

In a perfect world, the recipe you are using has reheating instructions, but a good rule of thumb is to reheat an already-cooked casserole at the original baking temperature for about 15 to 25 minutes.

Most casseroles reheat well in an oven in a pan loosely covered with foil. A good general temperature is 350 degrees F, but anywhere between 300 and 400 degrees should work.

Casserole Freezing Tips

• Make sure your freezer maintains a temperature of 0 (zero) degrees F.
• If possible, slightly undercook a casserole if you plan to freeze it so it finishes cooking when you reheat it. Casseroles with meat, however, should be cooked completely through before freezing for safety reasons.
• If your casserole has any garnishes, like parsley or scallions sprinkled on top, hold those back and add them when you reheat the casserole.
• If cheese is sprinkled on top at the end of the cooking process, save that for when you reheat the casserole.
• Make sure your casserole is chilled or at least at room temperature before you freeze it. If your casserole contains perishable foods like meat, then don’t let it cool at room temp. Instead, transfer it to the refrigerator to bring the temperature down quickly. This helps prevent harmful bacteria and larger ice crystals from forming, which can happen when warm food goes into a cold freezer.

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12 Make-Ahead Casserole Recipes to Freeze and Defrost

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