![]() Thaw in the fridge overnight and warm in the oven before serving. Wrap tightly and freeze for up to 3 months. To Freeze – Bake the casserole as direct and cool completely. Reheat Before Serving – To reheat, allow the casserole dish to sit at room temperature for 30-60 minutes. Bake at 350☏ for 15-20 minutes or until heated through. Cover with plastic wrap and refrigerate up to 2 days. Make Ahead – To make ahead, baked as directed and cool completely. This corn casserole really is the perfect side dish, it can be made ahead of time and heated just before serving. Once it is cooked, just unplug the slow cooker or set it to warm. The cooking time can vary slightly but 2-3 hours on high should work. Much like Slow Cooker Mashed Potatoes and Crock Pot Stuffing, this recipe can easily be adapted for the Crock-Pot if your oven is full. I like to add a little butter on top as it comes out of the oven, and some parsley for added color.
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