- Line a freezer-safe baking dish with aluminum foil, leaving an overhang on all sides. Assemble your casserole. …
- Use the extra flaps of foil to cover the cooked (or uncooked) casserole. …
- Once the casserole is completely frozen, use the foil to lift it out of the baking dish. …
- Store in the freezer.
Follow these shrewd suggestions for freezer cooking to avoid soggy noodles and black potatoes after a few disappointing experiences.
So, I’ve noticed a trend in the Pinteresty-freezer cooking realm. People post these lovely images of stacks of freezer meals in cute little bags and describe how quick and simple it is. It gets you jazzed. After spending the necessary time and money on the necessary ingredients for their recipes, you prepare the meals only to discover that the vegetables in the crockpot dish are so mushy that they are unrecognizable or that the potatoes in the potato soup turn black.
As a proponent of freezer cooking, I find this to be extremely frustrating and detrimental to The Cause.
Maybe you’re one of those people who thinks freezer cooking is pointless or tastes bad, turning you off of it. Ugh. You find it repulsive to even consider eating food from the freezer. Perhaps you complied with all the instructions, but it still backfired on you. Perhaps you made fifteen batches of potato soup and your potatoes are now black.
I’m sorry that you were misled. Maybe that person’s meals on Pinterest really do work for them, or maybe they posted before thoroughly testing their recipes. There’s always a chance that no one intentionally misled you.
On the other hand, let’s be honest. On Pinterest, a lot of garbage is presented as a good idea. Could be that as well. Ahem.
I don’t want you to be duped, especially if the goods are frozen. So, today I present….
Potatoes must be cooked before frozen. (And some potatoes freeze better than others.)
In order to preserve flavor and texture after freezing, the uncooked potatoes you can find in the freezer section of your local grocery store have been treated. You can’t easily recreate this at home. Raw potatoes will turn black and gross.
It is best to cook potatoes before freezing them, and even then, use only certain varieties. For mashed potatoes and twice-baked potatoes, russets will work just fine. However, they can become a little mushy and mealy in some recipes. Waxy, red potatoes hold up better in soups and casseroles.
Red potatoes should always be used and cooked and cooled before freezing.
Tips for Freezer Cooking so You Don’t Get Soggy Noodles and Black Potatoes
I spent two years testing recipes for my freezer cookbook. I cooked more than I ate, and I still gained ten pounds. The freezer was packed to the gills at all times because I needed to know that food would taste just as good when thawed, reheated, baked, etc. as it did when it was freshly made.
And yes, we did discard edible food that year. My husband’s rating system for recipes didn’t always result in home runs or even base hits. Interestingly, only doubles or better are included in one of my cookbooks.
During those two years, I gained a lot of knowledge regarding what you can and cannot successfully freeze. Sadly, I’ve noticed a lot of that kind of stuff displayed on Pinterest. I wish I could reach through my computer screen and shield some of that nonsense from your eyes.
Here are a few freezer cooking suggestions that I hope you’ll remember.
Vegetables should be blanched or slightly pre-cooked before freezing.
With few exceptions, you should not freeze raw vegetables. No matter what you say about those “dump and go” crockpot meals, the taste and texture of the vegetables will be off if you don’t slightly precook them. Additionally, since vegetables cook much more quickly than meats, the entire mess will turn to mush.
A great way to stretch your money, prevent waste, and preserve your garden harvest is to freeze vegetables. You can freeze onions, peppers, and mushrooms, uncooked. To package them and use only what you need, simply slice and open or flash freeze until firm.
Other vegetables, like broccoli, cauliflower, and carrots, need to be blanched or steamed for a short amount of time and then shocked in cold water and patted dry. This will help them retain taste and texture. A good guide for knowing what to do for each vegetable is the Ball Blue Book of Preserving.
Psst… Most of those crockpot “dump and go” meals are, well, a crock. I did some experimenting awhile back and found that the vegetables lost texture or the meat became really tough sitting in tomato sauce and similar sauces. I generally don’t recommend them.
FAQ
Can you freeze casseroles with noodles in them?
In particular, dishes like pot pies, enchiladas, lasagnas, and pasta casseroles freeze well. You can freeze soups and stews as well, but you don’t have to put them in a specific dish or shape.
Can noodle dishes be frozen?
Yes, you sure can. If you frequently make too much pasta, learn how to freeze it so you can save time and effort the next time by not throwing away the extra. It’s easy to reheat quickly and tastes great.
Can you freeze a casserole with macaroni in it?
You can freeze the raw casserole without baking it if it contains cooked protein or none at all (like a pan of macaroni and cheese). Once more, use aluminum foil to line the empty baking pan, leaving an overhang on all sides. After preparing the casserole in the dish and covering it with foil, freeze it overnight.
Does chicken noodle casserole freeze well?
Yes, chicken noodle casserole is excellent for freezing because the chicken is already cooked when it is added to the dish and there is a generous amount of creamy sauce. Prior to baking, freeze without the cracker topping, let it thaw completely, and then increase the baking time by a few minutes to heat through.
