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Food Safety: Keeping Food Fresh Ideas relating to canning all types of foods, can also cover freezing for preservation, long term storage, avoiding spoilage and other safety concerns.

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Old 05-23-2006, 09:50 AM
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Freezing Hash-Brown Casserole

I'd like to freeze a hash-brown casserole in small portions so we can eat it for our own breakfasts as we want to. I'm a little leery of freezing potatoes. This is made mostly with potatoes, cheese, milk & broth. Do you think I can freeze this?
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Old 05-23-2006, 10:37 AM
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I'm wondering if it would turn mushy from the combo of potatoes, milk and cheese?

If you try doing this, please let us know how it turns out. My DH LOVES Cracker Barrel's hashbrown casserole and this would be a great idea for me to do for his lunches.
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Old 05-28-2006, 07:21 AM
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barbszy- I have done this many times, something I have found is that if you use fresh (home shredded potatos) or refrigerated potatoes they do tend to get soggier then if you use frozen hashbrown potatoes. Just make sure that when you use frozen to not let them thaw. Mix up whatever sauce you will be putting on the potatoes, portion out your potatoes and sauce then get them into the freezer as soon as possible. Hope this has been a help.

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Old 05-28-2006, 07:47 AM
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I wouldn't cook the casserole, just put it together and freeze. Or maybe only cook it for partial the amount of time then freeze.

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Old 05-30-2006, 01:07 PM
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I have made this casserole many times and frozen it. Use frozen hash browns, do not let them thaw too much and freeze before cooking. When you are ready to use take casserole out of freezer and let thaw slightly before popping in the oven to bake.
Good luck
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Old 05-30-2006, 03:22 PM
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OK, here's the thing...the casserole is already made, already baked. I wanted to freeze the leftover after serving. All the answers are saying "freeze it raw."

I did wind up freezing some of it and will give it a 10-day test: see what it's like after being frozen for 10 days.
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Old 05-30-2006, 04:35 PM
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I have frozen leftovers after I have baked it. It still will freeze, but I suggest the thawing before baking so the middle gets reheated without drying out the edges. Also you may have to check the moisture while reheating depending on your recipe.
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