I pulled the Mediterranean Tuna-Noodle Casserole that I froze back in October out of the freezer last night, so I thought I’d report on its fresh taste vs. its frozen taste. It was still good, but it didn’t touch the first time around. I think the biggest problem is that it was pretty crusty on the bottom of the dish, probably because it had to bake in the oven (covered) for 2 hours in order to fully heat the center of the casserole. The crustiness *may* be the consequence of freezing the casserole in a glass dish, though. Maybe stoneware or metal would’ve produced different results. It does earn major bonus points for keeping the kitchen clean – one baking dish, two plates, and two forks isn’t much of a mess.
Here’s the breakdown:
First time around – Perfect for casual company
Second time around – Keep it in the family 🙂