How do yall reheat your casseroles? I’m cooking for one, but I make large meals that can provide 4+ servings for me.
Recently I made a few different casseroles, I’ve found out that I can’t just put these servings in the microwave for a few minutes. I always have to cut it up, but I’m still having trouble gauging how long to cook it for.
What do you do with thick casseroles?
During winter I often leave my electric oven on 170 degF to supplement my heating system. This temp will defrost, warm and hold foods. Also 170 degF does not dry out foods like higher temps. Sometimes I put frozen foods in the oven, in the morning, to use for my evening meal. While minding the temp danger zone/time. Also I have started freezing individual servings, instead of whole meals. But freezing individual servings takes more freezer tray space.