When it comes to cooking in the kitchen, my motto is “Eat all the things.” Just kidding. It’s really “Work smarter, not harder.”
I cook for a small army every day, and I have found that I am most productive when working in batches. What this means is that if I’m already exerting the energy to get food out and cook it and am already getting dishes dirty, then I might as well roll up my sleeves and really get to work by making extra food for later.
Think of it as your own little BOGO meal. Except maybe it’s MOGO — MAKE ONE, GET ONE. Ha!
Since you’re already making a casserole for your family, you might as well spend a few extra minutes making another one to freeze for later. That way, when life gets crazy and you’re desperate for an easy meal, you’ve already got one in the freezer ready to cook at a moment’s notice. High-fives for everyone!
These casseroles can all be frozen as one whole casserole or as individual portions. Simply bake them, cool them completely, and wrap them tightly in foil. They will keep for up to 3 months.
To reheat the casseroles cover them loosely with foil in a 350°F oven. It’s best to reheat individual portions in the microwave.
Want more meals to double and freeze? Try these!
TIP! Don’t want your casserole dish tied up in the freezer? Line the dish with foil, bake, then cool and freeze the casserole. Once the casserole is solid, lift the it out, wrap it in foil, and transfer it to a freezer bag. When ready to bake, unwrap the casserole and transfer it back to the original casserole dish.