I’ve been making a lot of freezer dinners this past month to make dinners easier for me after our baby boy is born. One great tip I learned a few years ago was how to freeze casseroles so you don’t have to purchase the casserole tins and your pans or glass dishes don’t have to stay in the freezer for months.
1 – Layer your casserole dish with heavy duty aluminum foil. I then spray the foil with cooking spray to make sure the food doesn’t stick when it’s cooked.
2 – Compile your casserole in the tin foil. Some of my favorite casseroles to freeze are Chicken Enchilades, Lasagna, and Chicken and Broccoli Casserole.
3 – Cover your casserole with tin foil, and place it in the freezer overnight.
4 – Once it’s frozen, take the casserole with the aluminum foil out of your pan or glass dish.
5 – Use heavy aluminum foil to wrap the casserole a few times. I then also use plastic wrap around the aluminum foil to ensure that it doesn’t get freezer burn.
6 – Label, date, and write cooking directions on the casserole. Freeze it up to 2 months in the freezer.
7 – Cooking Instructions: When you are ready to cook the casserole, take it out of the freezer, unwrap all of the plastic wrap and aluminum foil, except for the aluminum foil on the bottom, and place the casserole back in the pan or glass dish that you used to make it. Place in the fridge and allow to thaw for 2-3 days. Cook the casserole according to the cooking directions.
Try shredding the chicken in your stand mixer using the flat blade. It works great and is fast.
That is a great idea! Thank you for sharing!