Wednesday, October 29, 2008

To freeze or not to freeze

I got this message the other day and wanted to answer it here on my blog. If you ever have any cooking questions I'd love to help. If I don't know the answer I bet I can find it! Happy cooking!

Here's the recipe that's being referred to:

Beefy Corn Chip Casserole

1 lb. ground round
½ cup chopped onion
½ t. garlic salt
2 small cans tomato sauce
1 cup chopped sliced olives
1 cup sour cream
1 cup small curd cottage cheese
canned chopped green chili peppers to taste
6.5 oz. corn chips
2 cups grated Monterey Jack cheese

Fry beef, add onions, garlic salt, tomato sauce and olives: set aside. Combine sour cream, cottage cheese and chopped chili peppers. Crush corn chips and place ½ in bottom of casserole dish. Add ½ meat mixture and sprinkle with 1 cup grated cheese. Spread sour cream mixture evenly over casserole. Repeat first two layers. End with cheese on top. Bake at 350 degrees for 1 hour 15 minutes.

....and here's the question

Hi Angel,
I'm a big fan of yours. Love your Butter cookbook. I want to make some freezer meals and I was wondering if the Beefy Corn Chip Casserole you made on Good Things Utah will freeze well?

I'd appreciate any recipe ideas that freeze well that you may have too.

Amy Messersmith

Hi Amy,
I would say that the Beefy Corn Chip Casserole isn't a good candidate for freezing. Neither sour cream or cottage cheese freeze'd also probably have soggy corn chips! There are lots of great recipes on my website at that would freeze well. Just remember that soft dairy products, i.e. cream cheese don't usually stand up well to freezing, neither do bread crumbs (or casserole toppings of any kind), cubed cooked potatoes (mashed are fine), and you may find a taste change in herbs and spices, especially garlic.

I hope that answers your question....and thanks for the compliment on my Stick of Butter Cookbook! Take care of yourself Amy and let me know if you need anything else at all.

Hugs as always,

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