All Autumn Freezing Guides
Frequently Asked Questions
Frozen grapes can be a refreshing snack, but upon defrosting, they turn into soggy lumps. It's best to freeze grapes only if you plan to use them in cooking, as they won't retain their fresh texture when eaten raw after thawing.
Three foods that don't freeze well are:
- Baked or boiled Irish potatoes, typically used in soups, salads, or with butter
- Cooked macaroni, spaghetti, or rice when frozen alone for later use
- Cooked egg whites, often used in salads, sandwiches, or desserts
Foods that freeze and reheat well include:
- Smoked pork stuffed pasta shells
- Hearty beef and vegetable soup
- Chicken and sausage jambalaya
- Curried chicken pot pie
- Green chile chicken soup
- Eggplant rollups
- Southern pimiento mac and cheese
The best way to freeze prepared meals is by using freezer bags. Freezer bags are thicker than storage bags and better preserve the freshness of food. For faster freezing and thawing, store foods in a thin, flattened shape inside the freezer bags.
Types of casseroles that freeze well include:
- Chicken Cordon Bleu Casserole
- Broccoli Rabe & Turkey Sausage Lasagna
- Spaghetti Squash Casserole
- Broccoli, Cheese & Rice Casserole
- Mexican Beef Bake with Cilantro-Lime Cream
- Loaded Cauliflower Casserole
Milk, yogurt, cream, sour cream, buttermilk, and soft cheeses do not freeze well because they tend to separate and curdle upon defrosting. This results in a change in texture and consistency, such as milk turning into a watery mess and yogurt becoming grainy and separated.
