Casserole Dishes; Casseroles

Casserole Dishes; Casseroles

? Casserole dishes are measured by volume. If you’re unsure of how large a dish is, fill it with water, then measure the liquid. Casserole dishes are most commonly found in the following sizes: 1, 1 1/2, 2 and 3 quarts.

? For a crisp topping, don’t cover a casserole dish during baking.

? Freeze a cooked or an uncooked casserole by lining a casserole dish with heavy-duty aluminum foil, leaving enough overhang on all sides to cover and seal the food. Add the casserole ingredients and either freeze until solid, or bake, cool to room temperature and then freeze (it’s not necessary to seal the dish during the relatively short time it takes to freeze). Once the food is frozen, use the foil overhang to lift it from the dish; cover the food with the foil overhang, sealing airtight. Double wrap in a freezer-proof plastic bag, label and freeze until ready to use. Meanwhile, your casserole dish can be used for other purposes.

? To thaw a frozen casserole, remove the wrapping and place the frozen food back in the dish in which it was baked or formed.

? When reheating frozen casseroles, it’s best to defrost them in the refrigerator overnight. If that isn’t possible, cover and reheat in a 350F oven, allowing almost double the baking time. To test for doneness, insert a dinner knife into the center of the food, leave for 10 seconds, then check the knife with your fingertips for heat.

? Turn any casserole into an au gratin dish by sprinkling the contents with a topping of bread crumbs and grated cheese; butter may also be dotted over the top. After the dish is baked, the topping will be crisp and golden brown.