How to freeze casseroles

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.

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.  


www.myrecipes.com/how-to/cooking-questions/freezing-casseroles-00420000013239/

Before freezing a large batch of a new recipe, freeze a single batch for two to three weeks to test how well it holds and reheats.

Freeze in thin layers, preferably no more than 2 inches deep. Fast freezing reduces ice crystal formation and protects the quality of the food. Thin layers reheat more evenly without overcooking the edges of the casserole.

The best containers for freezing provide a barrier to both moisture and evaporation. These include glass and hard plastic containers as well as new plastic bags meant for freezer use. 

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