Secrets of the thaw, right this way.
How do you get that currently-iced-but-potentially-warm-and-delicious casserole from freezer to table?
There are rules, depending on whether that casserole is store-bought or homemade.
Credit: Hector Manuel Sanchez
The laws of thaw are as follows.
You’ll probably end up with overdone edges and a chilly middle.
There is a caveat to this, though.
If it’s a frozen, store-bought casserole, you should follow the instructions on the package.
If there are instructions, they should be your guide.
Thawing the casserole first can help to ensure even bakingno icy centers allowed.
The biggest mistake in this process is not giving yourself enough time.
It’s not advisable to attempt to thaw your casserole in the oven or in the microwave.
Instead, you should place your frozen casserole in the refrigerator and let it thaw overnight.
Keep in mind you may need to add a few minutes to cooking time.
Let the casserole stand at room temperature while the oven preheats.
(Check out some of our favoritemake-ahead casserolesfor your mealtime inspiration this week.)
The good news is that most casseroles can be frozen,from lasagnatomacaroni and cheesetochicken and rice.
If it doesn’t have protein or the protein is cooked, no pre-baking is necessary.
With this in mind, your freezer can be stocked with a ready-madecasserole for every monthor even every week.
Just don’t even think about skipping the thaw, unless directions clearly tell you to do so.
How do you defrost your casseroles?
Which recipes are currently in rotation, and what are your favorite casseroles for busy weeknights and weekend potlucks?
