Freezing Foods: A Real Time-Saver Article -
Add a Comment

Freezing Foods: A Real Time-Saver

When the work week gets a little crazy, meals made in advance are a real life saver!

Save It for Later

Making meals in advance can be as simple as doubling a casserole recipe or tossing an extra meatloaf into the oven.

Before You Freeze

Before freezing hot food, it's important to let it cool down. Heat will raise the temperature of the freezer; and the food will not freeze uniformly, the outer edges of the hot dish will freeze hard quickly while the inside might not cool in time to prevent spoilage.

There are just a few things to keep in mind:

  • Cool precooked dishes as quickly as possible before they are placed in the freezer.
  • For fastest cooling, place the pan of hot food in a sink filled with ice water (or in a larger pan of ice water). If you're cooling a soup, stew, or sauce, stir occasionally to help it cool evenly.
  • Once the dish is cooled, portion it into meal-sized containers or packages. Label and date the containers. Place them in a single layer in the coldest area of your freezer until completely frozen. Rearrange as necessary.

    Tips for Freezing Foods

    Poorly wrapped foods run the risk of developing freezer burn and unpleasant odors from other foods in the freezer. Follow these simple wrapping and container tips to ensure the quality and safety of your food:

    • Use only specialty freezer wrappings: they should be both moisture-proof and vapor-proof.
    • Leave as little air as possible in the packages and containers. When freezing liquids in containers, allow a small amount of head room for expansion. When using freezer bags, be sure to remove as much air as possible before closing.
    • Wrap solids foods like meats and baked goods tightly in foil before you bag them.
    • Use rigid containers with an air-tight lid and keep the sealing edge free from moisture or food to ensure proper closure.
    • Secure wrapped packages and containers with freezer tape, and write the dish and the date on the tape with a marker.
    • In many cases, meats and fish wrapped by the grocer or butcher need no extra attention before freezing. However, meat wrapped on Styrofoam trays with plastic wrap will not hold up well to freezing. If the food you want to freeze was not specially wrapped, then re-wrap them at home.
    • Freeze in small containers with no more than a 1-quart capacity to ensure that freezing takes place in a timely manner (i.e., within four hours). Food that is two inches thick will take about two hours to freeze completely.

      Thawing Frozen Foods

      With the exception of muffins, breads, and other baked goods, do not thaw foods at room temperature. Bacteria can grow in the thawed portion of prepared foods, releasing toxins that are unsafe to eat even after cooking.

      To ensure that your food is safe to eat, follow one of these proper ways to thaw:

      In the refrigerator: This is the slowest but safest thawing technique. Small frozen items might thaw in a few hours, while larger items will take significantly longer--overnight and then some.

      In cold water: Place the frozen food in a leak-proof bag and place in a large container of cold water.

      In a microwave on the defrost setting: Plan to cook the food immediately after it has thawed in a microwave, because some areas of the food might have begun cooking during the defrost cycle.

        Best if Used By:

        Although freezing keeps food safe for an indefinite amount of time, eventually the flavor will be affected. If the food is obviously damaged (shriveled, with white or frosty spots) it should be discarded.

        This chart lists recommended storage times for popular precooked foods--casseroles, soups, lasagna--to ensure high-quality results:

        Type of Food
        Tomato/vegetable sauces6 months
        Meatloaf (any type of meat)6 months
        Soups and stews2-3 months
        Poultry and Meat Casseroles6 months
        Poultry (cooked, no gravy)3 months
        Poultry (with gravy/sauce)5-6 months
        Meatballs in sauce6 months
        Pizza dough (raw, homemade)3-4 weeks
        Muffins/quick breads (baked)2-3 months

          Don't Crowd the Freezer

          A temperature of 0 degrees F (-18 degrees C) is best for maintaining food quality. Proper air circulation is key to keeping your freezer operating at maximum efficiency.

          Freezing does not kill bacteria, yeast and molds that might be in your foods--it merely holds them at bay by keeping them inactive. If the freezer's temperature is disturbed often or altered for an extended period of time (such as a door left ajar or power outages) these microbes can compromise your food's safety.

            Jun. 25, 2009 5:30 pm
            Fruits and veggies are coming into season now, but this article doesn't explain the best way to store them or the length of time they can be frozen.
            Jun. 27, 2009 1:38 pm
            My kids, who are in their 20's like to take veggies for lunch such as red, green,orange and red peppers, celery, cauliflower and broccoli. I like to cut up everything at the one time but what is the best way to store them to keep them fresh/crunchie. (In water,without water??) sealed or unsealed. Any ideas would be helpful
            Jul. 22, 2009 1:30 pm
            To answer the previous commenters, there's another article about freezing fruits and vegetables. The link is on the right sidebar under Freezing Tips. This is a great article! I've been working on making freezer meals, and this article has some wonderful helpful hints and tips.
            Aug. 10, 2009 4:31 pm
            Can you freeze eggs, whole in shell? Our store here usually has them on sale. Thank you
            Aug. 17, 2009 1:42 pm
            I would really appreciate knowing how to blanch abd freeze herbs such as basil, cilantro, and parsley. Do you have any info on this? Thanks
            Sep. 10, 2009 8:03 am
            Can you freeze pasta? I was going to make tuna casserole ahead and freeze some for later.
            Sep. 15, 2009 12:10 pm
            Christine70, Yes you can freeze pasta. I am always making soups, stews and casseroles with leftovers to freeze. So far after 3 or 4 months in the freezer, they've all come out fine.
            Nov. 16, 2009 3:03 pm
            freeze things in glass to make sure it does not taste like plastic
            Jan. 5, 2010 6:55 pm
            I've made too many apple crumb pies!! According to the freezing article above, it seems I should bake them & then freeze so they aren't watery when thawed. Does anyone know the correct way?
            Jan. 8, 2010 10:25 pm
            Cookiedoo, you can freeze sprigs of fresh herbs by placing them in an ice cube tray, filling with water, then freezing. Mint ice cubes are great in a tall glass of water in the summer!
            Jan. 12, 2010 9:48 pm
            As a single dad I used to freeze 6 liters each of beef, chicken, and vegetable stew, chili, and spaghetti sauce. They were life savers with three hungry and busy daughters needing quick meals quite often. We used to get through about 18 liters of each in the winter. Now I do it just for me, and it's just as useful if someone comes to call around lunch time. Defrost in the microwave and then heat and serve. The stews all have 12 vegetables... very nutritious.
            Jan. 13, 2010 3:45 am
            Peggy, I use the OSO Fresh containers to store my fruits and veggies. I buy them at Bed Bath and Beyond. They are great and really prolong the life of the food. I bought them for my mom and mother in law for mothers day, they both love them. I have also used the Debbie Meyers bags and the Hefty Fresh Extend 1.5 gallon bags as well, I like these because they are bigger then the Debbie Meyer bags and have a zip closure. I will buy a bag of three heads of romaine lettuce and cut them up (using a lettuce knife) and put it in the Hefty bag and there is my salad mix for the week. Hope this helps.
            Jan. 13, 2010 5:43 am
            Frozen crumble? I have done it pre and post cooked. I prefer to pre freeze and have had no problems. I let it thaw before cooking and it tastes much fresher than post freezing. Guests think you have spent more time in the kitchen on visit day than you have!
            Jan. 13, 2010 7:39 am
            A group of friends (with similar family dynamics) and I trade meals every few weeks. We each make 5 meals. Then we have 5 different meals in the freezer after the trade. We have all loved it!
            Jan. 13, 2010 8:45 am
            Can you use canning jars to freeze in if you leave head space?
            Jan. 13, 2010 9:23 am
            On my last trip to buy canning jars, I noticed that some were marked "for freezing" while others were not. I would purchase those if you are starting out. If you already have jars and are in doubt, I would check online or phone Mason or Ball or whoever else makes jars for a definitive answer on those. It could be that the "for freezing" jars are just another ploy to buy the aspirin for arthritis, backaches, pms, hangnails or the labels and its the same stuff, just priced differently, like razors for women.
            Jan. 13, 2010 9:27 am
            As for freezing parsley, mint, cilantro or whatever plant stems, once the leaves are thawed, they will be absolutely wimpy and mushy. You would be better off washing them and lying them flat on a towel or paper towel to dry completely before storing them in a ziplock bag.
            Jan. 13, 2010 9:33 am
            If you are going to freeze something that does not lend itself to wrapping first tightly in plastic wrap, then foil or freezer paper (such as fruit or vegetables for instance), put the food in a ziplock bag, insert a small straw, close the bag as much as possible with only the straw sticking out. While holding the bag with your fingers in position to finish closing the bag, suck as much air out of the bag as possible, swiftly pull the straw out and immediately finish zipping the bag closed. Maybe not quite as good as an expensive machine, but darned close. You could further seal with freezer tape for a more secure seal.
            Jan. 14, 2010 7:04 pm
            Do soups made with milk or cream have issues with it separating after being frozen?
            Jan. 15, 2010 5:41 am
            how do you freeze potatoes without getting a gritty texture?
            Feb. 7, 2010 6:03 pm
            I am reading Frozen Assets by Deborah Taylor-Hugh. Great for making things in advance and us busy mom's. My questions are: what are the best storage containers? If you cook a dish in aluminum container how do you best cover to freeze and what products work best?
            Beatrice Fayrewether 
            Feb. 7, 2010 8:00 pm
            I freeze my baked noodle dishes, but separate them into single portions inside my freezer containers, then defrost as needed and heat in the microwave. Things such as sauces and gravy as well as soups I freeze in icecube trays (not the same ones as used for water, as flavors may stay in the plastic) then store them in marked bags for future use- never have any waste with tomato sauces again;-) Living alone on a budget is good when you plan ahead this way.
            Beatrice Fayrewether 
            Feb. 7, 2010 8:06 pm
            MISSSUSIE, When I make my clam chowder, I finish it to the point of adding the cream, then freeze; I prefer to add fresh cream when I heat it. On the other hand, now that I use very little cream, but sometimes like some in an omlet, I freeze 2T portions in an ice tray because the difference in texture does not matter to me there.
            Mar. 3, 2010 7:15 am
            Would a cooked potato casserole freeze well?
            Mar. 15, 2010 9:38 am
            I am going to start freezing meals as I just got a full time job after being a stay at home mom for 5 years. My kids are somewhat picky in that they have their favorite meals that I cook. I want to freeze a lot of them but was wondering if they freeze well. I know the things like Lasagna will but I make mexican food often. Carne guisada, chicken w/ rice. Does anyone know if things like that will freeze well?
            Apr. 10, 2010 11:34 pm
            Apr. 10, 2010 11:40 pm
            Apr. 21, 2010 5:25 am
            newlady68,try American Diabetes Association website. It will explain how to eat and has recipes. Hope that helps!
            Jun. 13, 2010 10:21 am
            The best way to keep veggies is to buy the tupperware fridge mates. They have different sizes. They are designed with vents to help the veggies stay fresh. There is a chart on the side of that states how many vents to keep open for which types of veggie you have. Carrots and celery stay the same way I cut it up for at least 2 weeks. I clean different types of lettuce and spinach and it stays for at least 1-2 week. Great investment!!
            Jun. 14, 2010 12:14 pm
            I am preparing my wedding buffet with friends and as there is a lot of cooking. Could anybody give me some good hot meal recepies for a wedding buffet that i can make and freeze in advance. Also i would like to know if i can freeze a recepie that has canned kidney beans in it? Thanks for your helpx
            Jun. 14, 2010 12:17 pm
            I am planning cooking all hot dishes for my wedding in advance and freezing them. Has anybody got any good recepie ideas for wedding buffet hot dishes that can be frozen? Also I Have a chilli recepie with canned kidney beans in it, can this be frozen? Thanks for your help.
            Jun. 24, 2010 3:18 pm
            jenni, I am also planning on cooking for my wedding, so if you get any freeze ahead ideas, please pass them on. So far I have lasagna and baked beans as the only things I can think of can be froze ahead, any ideas will help.
            Jun. 29, 2010 11:17 am
            You can freeze King ranch chicken, chicken enchaladas, burritos. I like making the enchaladas and wrapping them one at a time..when I am in a pinch for lunch I pull one out of the freezer paired with tortilia chips and salsa it hits the spot.
            Jul. 15, 2010 7:20 am
            Misssusie-I have a cream of crab soup that I make and it freezes very well. I was hesitant at first because I use heavy cream-but it thaws out beautifully
            Aug. 28, 2010 1:02 pm
            Why are the vegetarian lasagna and the chicken enchilada casserole, among others, listed here as make-ahead meals? There are no instructions on some of them on how they are make-ahead and what to do with them when they are. What gives?
            Nov. 26, 2010 8:16 am
            I like to freeze leftover chopped turkey or chicken in freezer containers with chicken broth (don't fill to top to leave room for expansion). It will keep several months without getting dried out or getting off flavors. When thawed (in refrig of course), it is ready for chicken/turkey salad sandwiches or casseroles.
            Dec. 14, 2010 12:43 am
            Almost any prepared food will freeze. I make double recipes of casseroles, soups, stews, chilis, etc. and freeze half for fast easy meals for future use. I also freeze leftovers in "tv" tray type plastic containers for meals for my husband to take to work. Have never had a problem.
            Peggy in Murray 
            Dec. 23, 2010 10:23 am
            I made a double lasagna in one pan. I froze it to be used on Dec.29th. Do I thaw it before baking or do I bake it frozen? If I should bake it frozen. How long and at what temperature should I freeze it. Recipe calls for baking the single batch at 375 for 1 hr.
            Jan. 6, 2011 7:31 am
            A helpful hint on freezing lasagna. First, you don't have to boil your pasta. I line an ice cream bucket with aluminum foil. Layer all your ingredients in the ice cream bucket for your lasagna, then freeze. When you are ready to make your lasagna pop it out of ice cream bucket and place in your crockpot in the morning, set on low. By supper time you have lasagna ready and waiting.
            Jan. 9, 2011 10:16 am
            Thank you, chuckwagonmom! I am always trying to figure out a way to maximize my crock pot-usage. Your suggestion for the lasagna using the ice cream bucket is amazing! I'm going to go with at thought and try it in other recipes; absoilutely inspiring! Thank you :)
            Feb. 7, 2011 6:02 am
            I want to make some lasagna to freeze. Do I have to bake it first? Can I just combine it all together and then freeze?
            Feb. 11, 2011 10:58 am
            Can a block of cheese be frozen?
            Feb. 24, 2011 1:24 am
            Vaccum sealers work great for freezing by removing the air from the bag. I have venison meat that ive kept for up to two years when using a sealer and it was still good! Some sealers also come with plastic containers with lids that you can put dry goods in then remove all the air!
            Mar. 3, 2011 3:53 pm
            Cookie, yes you can freeze pies before baking. Just make sure you use extra thickener (cornstarch, flour or tapioca). I find about 1 1/2 times the original amount works great, then the liquid thickens up and doesn't make the crust soggy. I do this often due to a love of baking, so I've often got a few pies or crumbles in the freezer. Good luck!
            Mar. 8, 2011 5:58 am
            I am considering buying a foodsaver vacum sealer. I am hoping to freeze many items including chopped bell peppers, onions,and tomaotes. I want to know if this will work well and extend the life of the food. I also want to know if foods like chicken and dumplings freeze well.
            Mar. 13, 2011 9:20 am
            I also want to get a foodsaver vacuum sealer. Does anyone have experience with them, to share? Any recommendations re brands?
            Mar. 14, 2011 10:20 am
            I want to make yeast bread dough and freeze it but I'm not sure at what stage to do this.
            Mar. 19, 2011 1:42 pm
            Laurie--I buy chunk cheese on sale all the time and freeze the excess! It can be a bit more crumbly when it comes out but if you're gonna shred it for casseroles or just cut it for kiddos for snacks, it really doesn't matter. I even freeze cream cheese I buy on sale! Works just great in recipes! There's a lot of great ideas on here!
            Mar. 19, 2011 4:55 pm
            I have the foodsaver, and it works great. We haven't had any issues and we've had it for around three years now. I have never tried any of the foodsaver brand canisters, but if I cook something and we want to freeze it, we either just pour some in a foodsaver bag and freeze it that way, or I put it in small Tupperware containers that we've lost the lids to and insert these containers inside the foodsaver bag. I wish they would make a foodsaver bag large enough to accomodate a 9 x 13 baking pan! :)
            rachel r 
            Mar. 28, 2011 2:47 pm
            Jennifer W - Tupperware may have replacement lids that you can order from a Tupperware consultant. Also Tupperware makes Freezer Mates Containers that work great. Extra small to large sizes. They have flexible seals and specially designed containers for quick and easy defrosting. They stack nicely! Hope that helps.
            Apr. 8, 2011 1:51 pm
            We purchased a Foodsaver (Costco)a couple of years ago. Works GREAT!
            Apr. 16, 2011 4:20 pm
            yes, you can freeze cheese. we do it alot with shredded cheese when it is on sale. just place in fridge to defrost. Many times I make double of recipes on weekends and put one container of each in the freezer to use on a week night when time does not allow us to cook. Today I made ham balls, last week lasagna (no pre-cooking noodles).
            Apr. 27, 2011 9:44 am
            I freeze food all the time. like annieb, I freeze things that come on sale. i'm sure i save at the least a few hundred dollar$ a year freezing foods that are on sale. everything from meat to veggies. :)
            May 1, 2011 2:46 pm
            don,t buy the food saver sealer that is around 80.00 as it does not work to well after a couple of months buy the one for around 150.00 works great time and time again for a lot longer and is easier to use .
            May 13, 2011 3:41 pm
            I just found out that i'm pregnant, but i can't handle the smell of meat! my friends are going to do the prep for me, so i can just pop it in the oven. what are your favorite easy freezer dishes?
            May 23, 2011 10:02 am
            can you freeze frittatas?
            May 25, 2011 3:37 pm
            are there any foods that should not be frozen, because they will be mushy etc? tomatoes? there are a lot of good tips here. I have already added you to my favorites. Thanks
            I'd rather be golfing 
            Jul. 7, 2011 2:26 pm
            What is the best way to thaw frozen vacuum packed meats and fish to retain texture and moisture? I have Trader Joe's Halibut steaks in the freezer. It says to remove the package before thawing. I keep trying unsuccessfully to take advantage of frozen meats and fish, but end up with a tasteless items with horrible texture! Thanks for any advice!
            Jul. 8, 2011 11:06 am
            Can white bean & ham soup be frozen? I am cooking for only 2 now and cannot get recipes for pots of soups, etc. cut down enough for us without compromising taste.
            Jul. 22, 2011 8:48 pm
            Can a dish like "Laura's Unbelievable Chicken and Pasta" be frozen?....Are there any no-no's for freezing pasta dishes, ie freeze with or without the pasta, do or don't freeze white sauces, etc.????
            Aug. 3, 2011 10:51 am
            Can you freeze half & half to use later for coffee?
            Aug. 13, 2011 9:11 pm
            Can you freeze uncooked meatloaf in individual foil pans for cooking later or should alway cooked before hand?
            Aug. 17, 2011 9:05 am
            Theres a tab to click up above on the near right about veggies etc
            Sep. 5, 2011 2:10 pm
            I usually opt for take out pizza on really busy nights. But now that I've found an awesome home-made crust, I want to freeze, but do I allow it to rise before or after being frozen? Before seems right, but i'm not sure. Any one?
            Sep. 5, 2011 2:11 pm
            First timer posting... Thanx!
            Sep. 6, 2011 7:38 am
            I love my food saver! Have used it for several years and have had only to replace the sealing strips. To freeze liquid items I fill my container to be used and freeze before using the food saver. This allows optimum use of the saver and remove all air without having liquid sucked out during vacuuming process..
            Sep. 22, 2011 6:52 pm
            I like freezing burritos and enchiladas. I also freeze baked cookies since it keeps me eating them all at once. For winter, I'll freeze bread and milk for those freezing days so I can avoid the store.
            sweet sugary goodness 
            Oct. 9, 2011 12:11 pm
            i want to make a bunch of chicken and beef pot pies (family size pies) to stick in the freezer. do i bake them before i freeze them, or freeze them unbaked?
            Jody Shivell 
            Oct. 15, 2011 2:56 am
            I need to know how to freeze quiche. Cook and freeze or freeze and then cook. Does it matter. Would prefer to freeze and then bake (would I need to thaw it before baking?) Rapid response from someone would be appreciated as I have a wedding breakfast to prepare for next week.
            Oct. 18, 2011 9:29 pm
            Hi. I am very new to this whole concept of freezer cooking, but I am very interested in learning all about it. I want to start with meatloaf do I coook it first or freeze and cook it later? Also, I want to make up breakfast burritos with eggs, sausage, shredded cheese. Can I cook the sausage and eggs and add it all together.. then freeze? Also, anyone who can give me tips or suggestions on this please feel free to email me. Thank you!
            Nov. 4, 2011 10:35 am
            I was wondering about freezing doughs, like for rolls or pie crusts that are un-formed. What should I store them in and for how long are they good.
            Nov. 5, 2011 7:28 pm
            MrsClark2011: I am new to freezer issues also. I have frozen meatloaf, but I've always cooked it first. It came out great! Also regarding burritos..I've cooked everything and then frozen. Also good. FoodSaver system works great. but, I caution all not to attempt to seal baked breads or rolls in it. I did and ended up with smushed, indescribable dough balls. Hard cheeses freeze well..soft cheeses end up being crumbly after freezing. OK for baking, etc. not for slicing.
            Dec. 10, 2011 9:49 am
            Can you freeze recipes with sour cream in them? Also when freezing pot pies, is there a way to get the bottom crust not to be soggy. Thanks in advance.
            Dec. 13, 2011 6:31 am
            can you freeze cooked rice?
            Dec. 18, 2011 6:28 pm
            I've frozen several loaves of cranberry nut bread for gift-giving...should I thaw them and rewrap before giving??? Is it safe for them to be refrozen? Would appreciate all comments..thanks
            Jan. 9, 2012 9:06 am
            Can you freeze potatoe soup sucessfuly?
            Jan. 11, 2012 8:29 am
            I would like to know if you can freeze chowder? Curious because theres milk in it. Thanks
            Jan. 30, 2012 5:40 am
            I have the Foodsaver, and I think it's great. I make recipes of Spagetti sauce. When it cools down I fill it in plastic drinking cups, place them on a cookie sheet overnight and the next morning I run water over the bottom of them to release them, then I use the Foodsaver to bag the portions I need. They can be stored much longer. I also do this with beans. I bake lazagna, leave it in the frig long enough to be solid, then cut it in squares and put it on a cookie sheet, and again use the foodsaver the next morning with portions for two. (It works better if you use parchment to place it on when freezing). I have been doing this for three years. I just got to the freezer grab a meal and I'm good for dinner.
            Feb. 15, 2012 11:27 am
            I froze turkey breast(boneless) at Xmas. Recently thawed and made a soup. Can I now freeze the soup without a problem?
            Mar. 22, 2012 4:44 pm
            When freezing breads, freeze after the first rise. For example, when you put it in the bowl then have to punch it down, let sit for 5-10 minutes, shape into loaves then freeze. thaw in the fridge then let sit on the counter for the second rise. it will probably take an extra 30-60 minutes but its worth the saving for the time. When freezing pizza dough, can freeze before or after the first rise since this kind of dough only takes one rise anyways. just make sure it thaws in the fridge then comes slighty cooler than room temp before topping.
            Mar. 22, 2012 4:48 pm
            Also, anyone can go onto the USDA's website to check out what you can freeze and how long it keeps. I use this religiously when freezing. You CAN freeze anything from fruits to veggies and beans to noodles and dairy. Anything I can cook, I can freeze (and I cook A LOT). I make a mexican lasagna that has tortilla's instead of lasagna noodles and it freezes just great, so do chicken enchiladas!
            Apr. 14, 2012 5:41 am
            to keep fruits and veggies from sticking to each other when freezing - wash them and then set on a cookie sheet or jelly roll pan as individual pieces - set in the freezer uncovered and allow to freeze solid. Remove from freezer and put in a container or Ziplock bag, return to freezer. They are now individual servings!
            Jun. 17, 2012 1:42 pm
            which are the best containers to freeze food?
            Sep. 24, 2012 1:30 am
            i need more tips or advice, how to freeze vegetables (and if someone is different)and fruits. Is posible to freeze salad bags? how to freeze lettuce or another plant for salads? do u know where in the web can i find it?
            Sep. 24, 2012 1:31 am
            i'm sorry i didn't check the last tiffany post,thanks
            Feb. 8, 2013 9:16 am
            I have had several people tell me that you can not freeze potatoes. This simply is not true. They freeze especially well after they have been slightly blanched and come out perfect. I will typically dice them or cut them into chunks that you may use in a stew or roast. I have not been disappointed as of yet.
            Mar. 25, 2013 11:35 am
            Thank-you all so much, you have given me great ideas. I can't wait to get started on some of them.
            Aug. 31, 2013 3:28 am
            I am going to start doing make ahead meals and since we have a large family I want to be able to make a glass dish of lasagna and just freeze the whole dish. Any suggestions on how to cover the whole dish instead of freezing just portion sizes?
            Nov. 7, 2013 2:59 pm
            you can cover with silver foil and make sure the edges don't let any air in then you should be ok, I make a whole lasagne in a large dish, once it's cooked and cold I cut into portions and rewrap in foil, and put it in the freezer to wait to be used. any other meal I make I do extra and freeze the rest, grerat for any snack!
            Jan. 9, 2014 8:35 am
            Can you freeze mashed potatoes without them changing texture? I have never been able to freeze cooked potatoes without them changing texture; not even in soups or stews.
            Feb. 25, 2015 11:26 am
            how can I freeze curries/stews etc so they are not watery when defrosted and reheated?
            Mar. 16, 2015 6:26 pm
            Do I need to fast cool food I want to put in the freezer? Or do I let it cool on my counter and then into the freezer?
            Subscribe Today!

            In Season

            Delightful Summer Parties
            Delightful Summer Parties

            All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.

            Banana Bread
            Banana Bread

            Bake those overripe bananas into a delicious, easy loaf of quick bread.

            Subscribe Today! Only $7.99
            Subscribe Today! Only $7.99

            Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

            Related Videos

            Real Italian Calzones

            True calzones stuffed with cheeses, pepperoni, and mushrooms.

            Real N’awlins Muffuletta

            A classic New Orleans sandwich piled with deli meats, cheese, and olive dressing.

            Real Hungarian Goulash

            See how to make authentic, comforting Hungarian beef goulash.

            Most Popular Blogs

            Recently Viewed Recipes

            You haven't looked at any recipes lately. Get clicking!
            Quick Links: Recipe Box | Shopping List | More »
            Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

            Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States