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Volume II
January 9, 2007

Make Ahead Casseroles
By Amy Hunt

The next time that you cook up your favorite casserole, be sure to double the recipe and make two! Eat one of them and freeze the other.

It only takes a few extra seconds and at some point in the future, when you're very busy, you will be glad to have a tasty, pre-made dinner at your fingertips! Just make room in your freezer and get out the aluminum foil.

You can freeze a casserole cooked or uncooked right in its baking dish. First, line the baking dish with aluminum foil, leaving enough overhang to cover and seal in the food later. Add casserole ingredients and either freeze immediately or cook, cool to room temperature, then freeze.

Once frozen, use the overhanging foil ends to lift it out of the dish. Cover tightly with the excess foil then seal in a heavy-duty freezer bag, or double bag. Be sure to label it so you'll know what it is in a few months, and mark it with the date. You can then thaw and cook the dish in the original baking dish.

Or freeze your casseroles in Silicone Bakeware and put the whole thing in the freezer. Silicone Bakeware can go from -50F up to 675F...from freezer to oven.

Thaw in the refrigerator overnight, or allow about double the time in a 350 oven. Check with a knife inserted in the center if thawing and cooking at the same time.

Most casseroles can be frozen, but should be used within 2 months. Mine don't usually last one month! :)

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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