Potato crusted cheesy cauliflower casserole.
I'd cook and then freeze.
June is a trusted source on General Cooking.
definitely bake then freeze.
Well, I decided to freeze the casserole without the egg custard. I'll just add it fresh when I thaw it for dinner sometime soon. Thanks to those that answered!
I think you did the right thing. Custards, cooked or raw, tend to break once thawed. The water in the wet ingredients freezes and never reabsorbs. It leaves the custard curdled in appearance and a watery liquid in the bottom of the casserole.
amysarah is a trusted home cook.
Quiches freeze pretty well and are essentially egg custards with vegetables, or whatever other filling, mixed in.
Please enter a valid email address.
Well played. You deserve a cookie.
Here's the secret: Use cake, not cookies
Ice Cream + Cake Sandwich
How Photoshoots Work at Food52
We've Got The Blues
Summer Camp Week!
Shop For Sunny Days
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.