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? ›

Not every single casserole has all of them, but as a rule of thumb, here's what to look for: a starch, a binding agent or sauce, and a protein or vegetable. Many casseroles also have both vegetables and proteins, as well as a crunchy element to give some textural contrast, and cheese.

Is it better to bake a casserole 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. If you don't cover the casserole or uncover it too soon, the casserole will dry out.

What makes a good casserole dish? ›

Factors to Consider

Ceramic dishes can handle very high heat and distribute heat quite evenly. Glazed ceramic is often nonporous and naturally nonstick, making it easy to clean. There are also enameled cast-iron casserole dishes with a heavy metal interior to transmit heat and a glassy glaze to prevent sticking.

What are the basics of a casserole? ›

There are 3 main parts that make up a casserole: the starchy base, the filling, and the sauce. The base: The starchy base is the foundation of the casserole. It isn't going to be the most flavorful part of the dish, but it is what will make the casserole filling and satisfying.

What do all casseroles have in common? ›

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, ...

What ingredient is used as an extender in a casserole? ›

2. The extender, a food ingredient that helps thicken a dish. Dry bread crumbs; cooked, diced potatoes, pasta, rice, grits, or barley, cooked, mashed dry beans.

Why do casseroles have to sit overnight? ›

Not letting baked casseroles rest before serving.

Just like you rest your meats after cooking to allow the juices to reabsorb, a casserole right out of the oven has all of its liquid bubbling at the surface and ready to flow like lava.

Why put foil on casserole dish? ›

2. Cover dishes. Covering dishes with aluminum foil during a bake helps lock in moisture. Loosely placing or tenting a sheet of foil over a dish can prevent the top from browning while the rest of your dish continues to bake.

What temperature to cook casserole in the oven? ›

Casseroles should be baked in a moderately hot oven

But too hot, and it won't cook evenly without some parts of it scorching first, according to KitchenSeer. A great rule of thumb, the site states, is to bake a casserole above 300 degrees F and below 400 degrees F: 350 degrees F is a great sweet spot.

Do you cook the meat first for a casserole? ›

Always Cook Meat Before Adding

Don't add raw meat to a casserole. Cooking the meat before adding it, or using up leftover cooked meat in a casserole, is the way to go.

Do you cook vegetables before putting in casserole? ›

Using Fresh Vegetables: Fresh vegetables should be steamed or cooked until softened before adding them in. (Not too cooked through, but about 90% of the way.) Crispy Fried Onions make a great alternative topping option as well!

What is the most popular casserole dish size? ›

A 9-inch by 13-inch rectangular casserole dish is the most versatile. Recipes that serve six to eight people will likely call for a casserole or baking dish of this size.

What is the oldest known casserole? ›

Macaroni and cheese is the oldest written casserole recipe found in 1250.

What is the binder in a casserole? ›

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.

Do casseroles have to have cheese? ›

Cheese: Though cheese isn't always included in a casserole, in many savory versions, it's typically very common. This can include shredded cheese like cheddar or mozzarella, or grated cheese like parmesan.

What are the 5 components of cooking? ›

The aim is to make the 5 steps of cooking – preserving, preparing, cooking, dishing up and washing up – straightforward and consequential.

What is a casserole dish made of? ›

Casseroles are cooked in a deep ovenproof dish (with a tight-fitting lid) that is glass, ceramic, cast iron, or any other ovenproof material.

What are 5 advantages to preparing casserole dishes? ›

Why You Should Be Cooking More Casseroles
  • They're versatile. For every set of tastebuds, there's a casserole to match. ...
  • They can be nutritious. ...
  • They're easy, from prep through cleanup. ...
  • They feed a crowd. ...
  • They're transportable and gift-able.

What is a standard casserole dish? ›

A 9-inch by 13-inch rectangular casserole dish is the most versatile. Recipes that serve six to eight people will likely call for a casserole or baking dish of this size.

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