All recipes explains that casseroles with dairy, especially soft cheeses like ricotta, don’t freeze very well. Ricotta contains so much moisture that as it heats up, it can steam your casserole and make the ingredients mushy. And dairy products, in general, can get a bit grainy if frozen and then reheated. Likewise, eggs, starchy vegetables, and watery vegetables can make a thawed and reheated casserole a soggy mess. One option for freezing a casserole that calls for a layer of cheese on top is to freeze the casserole without cheese, thaw the casserole, then add the cheese just before baking.

Additionally, casseroles containing raw meat should be fully cooked before cooling and freezing, while casseroles containing cooked meat — such as browned ground beef — or meatless casseroles can be frozen raw. If you’re planning ahead, maximizing freezer space can be a challenge, so we love the advice provided by Taste of home. They recommend covering your casserole dish with foil, adding your casserole ingredients, freezing, and then removing your meal from the pan.

Carefully wrap your frozen casserole, sealing it completely, and you can store it in a smaller space once you’ve out of the casserole. Once you’ve warmed your casserole to 165 degrees (via USDA), be sure to let your casserole sit for about 20 minutes to let it firm up for crisper portions with defined layers.