When making a casserole, it is good sense to double the quantity, using half when fresh and freezing the second half. For freezing, vegetables should be slightly undercooked in the casserole; onions, garlic and herbs should only be used sparingly, or should be added during reheating; sauces should be thickened with tomato purée, vegetable purée or cornflour, to avoid curdling on reheating. High Quality Storage Life: 2 months.
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