Make Ahead Veggie Breakfast Casserole Recipe | Little Spice Jar (2024)

FAQs

Should I cook frozen vegetables before putting in a casserole? ›

The first question most people ask about cooking with frozen vegetables is whether they need to be thawed before use, and in most cases the answer is a resounding NO! Adding frozen veggies to your pot, baking dish, or sauté pan while they're still frozen will generally yield the best result.

Par Cook Pasta and Vegetables

"Partially cooking these ingredients is the only way to make a casserole with a satisfying texture," says LaClair. She stresses you should undercook rather than overcook them, as they will continue to cook in the oven—and will dry out quickly if already fully cooked.

Uncovering the foods promotes browning and crisping, and reduces the amount of liquid in the finished dish. If a casserole looks soupy when it's ready to bake, bake it uncovered unless the ingredients include pasta or rice, which absorb liquid.

Defrosting Is Key

Taking the casserole from the freezer and putting it straight into the oven is not a good idea. You'll probably end up with overdone edges and a chilly middle.

Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They're the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends.

Both fresh and canned vegetables work better in casseroles than the frozen ones do, though, certain fresh varieties (mainly hardier veggies like carrots and potatoes) will require more precooking. Not doing so will result in an overly crunchy texture that won't mesh well with the rest of the casserole.

Adding frozen peas at the very end of the soup-cooking process is good for the peas and for the soup as a whole. In spite of what most pea packaging says, frozen peas cook through in a couple of minutes (sometimes less, depending on how scorching your soup is).

Try different herbs for added flavour: sage or lemon thyme work wonderfully well. For a meatier casserole, add chopped sausage or pancetta when cooking the chicken.

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!

Try a drizzle of good olive oil or an herb oil once it's out of the oven. Fat carries flavor, which is why so many restaurant chefs finish dishes with a twirl of extra virgin or a sprinkle of chive oil.

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.

It's always a great idea to cover your dishes with aluminum foil while cooking at high temperatures in the oven. It protects your food from drying out or burning and helps keep in the heat and moisture, ensuring a perfectly cooked meal.

The hot water helps keep the temperature surrounding the food more consistent. This is particularly useful for recipes containing eggs, which can be quite temperamental in unmoderated temperatures. Delicate bakes using a custard or something similar (like cheesecake) will benefit greatly from the use of a water bath.

No need to the thaw the frozen vegetables. They can go from freezer to oven, but make sure to follow the directions and coat with oil and seasonings. Also, if any veggies are stuck together, make sure to separate before putting in the oven.

Most of the time, you don't need to thaw frozen vegetables before cooking with them—but it depends on what you're making. For soups, stews and pastas, you can toss still frozen vegetables right into the pot. These dishes can withstand some extra moisture, and the warmth will thaw out the veggies.

Frozen vegetables should be cooked according to package instructions. Frozen fruit, however, is ready to eat (RTE). Most frozen foods are intended to be cooked and the safest way to consume is to carefully follow the package cooking or preparation instructions.