Cooking larger portions and freezing for later isn’t just a way to put extra money in your pocketbook. It’s also a way to make sure you’ve got a delicious dinner ready to serve in no time at all.
Here’s a quick tip: Freeze in individual portions, so you can reheat just what you want to eat.
Remember these 10 simple tips:
- Freeze casseroles before or after baking.
- Bake frozen casseroles about 10-15 minutes longer than the recipe specifies. (Be sure to keep an eye on it as it bakes.)
- Some foods are harder to freeze, like fresh potatoes, sour cream, half-and-half or ricotta and cottage cheeses.
- Meats, veggies and pastas cook more during reheating, so cook them just until tender.
- Get creative after the dish is thawed. Add any of your favorite crisp toppings like nuts, crushed chips or bacon.
- Cool foods before freezing, and store them at 0 F or colder.
- You can freeze foods in any size—a larger portion for your whole family or a single serving for yourself.
- Save time by using airtight containers that can go straight from the freezer to the oven or microwave.
- If you microwave frozen casseroles, be sure to stir as it reheats. If you’re reheating something that can't be stirred, like lasagna, just let it stand so the heat can equalize.
- Make sure you use frozen foods within 3 months.
Make & Freeze Weeknight Dinners For a Week!
Pop some Pillsbury® breadsticks or crescents in the oven while you reheat your meal! These are a breeze to freeze: