Casserole Q & A (2024)

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Created January 10, 2017

Take a peek into questions often asked and how the Betty Crocker® Kitchens answers them.

Casserole Q & A (1)

Is it better to bake casseroles covered or uncovered?

It’s best to follow the recipe since there is no one rule for when to cover. Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.

I want to make and freeze an egg-based casserole about one month ahead, then defrost and reheat it? Can I freeze a casserole with eggs in it?

Yes, you can. Raw eggs are fairly stable in the freezer, especially when beaten or mixed with other ingredients. Check to see what else is in the casserole, though. Hard-cooked eggs, potatoes, rice and pasta don’t freeze particularly well because they break down and lose their texture.

Should I freeze casseroles before they are baked or after baking?

Both! You can actually do either, but follow these tips:

  • Be sure you cool the casserole before freezing.
  • If the casserole has a topping, freeze without the topping. Then, add the topping the last 10 to 20 minutes of the bake time.
  • Thaw the casserole overnight in the refrigerator before baking.
  • You’ll want to increase the bake time. Start with 15 minutes longer than the suggested bake time, then check to see if more time is needed. The center of the casserole should reach 160ºF.
  • Use within three months. Although the casserole still will be safe to eat, after three months as more moisture is lost, the texture and flavor will deteriorate.

My recipe calls for a 13x9-inch baking dish. It’s currently being used for something else. Can I use a smaller 8x8-inch dish or a casserole dish?

Having a variety of baking dishes, baking pans and casserole dishes will help with meal planning by allowing you to make several items and then refrigerate or freeze. Don’t use a smaller dish, but rather use one of a similar size. Take a quick look at this chart to see how easy it is to interchange dishes and pans.

Casserole Size

Substitution

Cup Equivalent

1-quart casserole

9-inch pie plate or 9-inch round pan

4 cups

1 1/2-quart casserole

9-inch square pan or baking dish or 9x5-inch loaf pan

6 cups

2-quart casserole

11x7- or 8-inch square baking dish

8 cups

2 1/2- to 3-quart casserole

13x9-inch baking dish

10 cups


Can I use instant rice in place of regular rice or wild rice in a casserole?

Maybe, maybe not! If the recipe calls for cooked rice, go ahead and substitute an equal amount of cooked instant rice for the cooked regular or wild rice. However, you should not make an equal substitution if the recipe calls for uncooked rice. The amounts of liquid and rice and the cooking time will all be different.

Should I grease the casserole dish? What should I use?

For easier release and cleanup, grease the casserole. For the quickest cleanup, line the casserole with heavy-duty foil and then grease the foil with shortening, oil or cooking spray before filling and baking or use non-stick foil.

Some casseroles have bread crumbs on top and others have no topping. Why is this, and can I top my casserole with something besides bread crumbs?

Breads crumbs on top of a casserole do a couple of things: they provide taste and texture, and they can help prevent excess moisture loss during baking. Many toppings can be sprinkled on top of a casserole. Try one of these in place of bread crumbs: cracker crumbs tossed with melted butter, crushed tortilla chips, slightly crushed potato chips, canned French-fried onions, spoonfuls of mashed potatoes, cooked bacon pieces or chopped nuts.

Must Try Casseroles!

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Casserole Q & A (2024)

FAQs

What are the 5 components of a casserole? ›

Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!

What temperature do you bake a casserole? ›

Again, any recipe will give you the oven temperature and baking time, but if you are making up your own casserole, don't cook it lower than 300 or higher than 400 degrees F. Casseroles generally do best at a moderately hot heat, especially if the ingredients are already cooked.

Should casseroles be cooked covered or uncovered? ›

In general, you'll want to bake a casserole covered with aluminum foil for most of the cooking time. Covering the casserole helps lock in moisture and prevents it from drying out.

Is it better to freeze an egg casserole, cooked or uncooked? ›

In general, freezing your casserole before baking may yield better results with the dish's texture.

What is the key to making a good casserole? ›

  1. Choose the right baking dish. If you're all about the crunchy topping, use a shallow dish. ...
  2. Undercook your pasta. ...
  3. Drain your meat. ...
  4. Beware of mushy vegetables. ...
  5. Know your cheeses. ...
  6. Master the art of casserole assembly. ...
  7. Don't skip the topping. ...
  8. Make it now, but bake it later.

What must casseroles include? ›

In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...

Do you have to brown meat before casserole? ›

Our answer. Browning cubes of meat before stewing them can add some colour and flavour to a stew. However it needs to be done at a fairly high heat and the meat needs to be browned in small batches. If the meat it too tightly packed in the pan then juices run out and start to steam the meat rather than browning it.

How do you keep a casserole moist? ›

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

What rack should you bake a casserole on? ›

The middle zone is a go-to for many of your baking needs, and is typically a safe bet for casseroles and baked goods. The bottom zone of the oven is often good for roasting and baking crusty bread or pizza, while the top is ideal for broiling and toasting.

Why add egg to casserole? ›

Chicken Eggs: Chicken eggs are the most common and widely used eggs in baking. They provide structure, moisture, and act as a binding agent in recipes.

How to tell if a casserole is done? ›

Poking a casserole with a toothpick or a fork to see if it comes out clean is a helpful way to know what's happening in the center. Shaking the pan will also tell you if everything is cooked and set.

Can you freeze scrambled eggs? ›

Scrambled eggs are easy to freeze, and they taste great when reheated. We like to cook them so they're slightly runny, which helps retain a soft texture when they're warmed through. Let your scrambled eggs fully cool before packing them into individual portions in freezer-safe bags.

What are 5 advantages to making a casserole? ›

Learn why the meal-in-one is making a comeback, and why you should probably be cooking one right now.
  1. They're versatile. For every set of tastebuds, there's a casserole to match. ...
  2. They can be nutritious. ...
  3. They're easy, from prep through cleanup. ...
  4. They feed a crowd. ...
  5. They're transportable and gift-able.

What is the base for a casserole? ›

Basic Casserole Recipe

A perfect casserole needs one or more binders: cheese, eggs, condensed soup, Greek yogurt or noodles, for example. Next up are good seasonings; you need herbs and spices to make it all sing.

What are casserole dishes made of? ›

“A casserole dish and a baking dish are the same thing: an oven-safe piece of cookware, usually made of ceramic, porcelain, or glass,” says Anthony Contrino, an Emmy Award–winning culinary producer and food stylist. "They can come in various shapes, with the most common being rectangular, oval, or square.

What does the binder of a casserole do? ›

The binder is the sauce, which holds ingredients together.

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