What storage do you use to freeze your casseroles?

[maylips]

I don't want to use plastic, but I only have so much corningware/pyrex. Should I just buy more glass? And do they protect the casseroles from freezer burn?

[MamaMolly]

In the past I've lined the pyrex really well with foil, then frozen the casserole, popped it out by pulling the whole thing foil and all and wrapped it well and stuck it back in the freezer. That way when it comes to thawing out you just put it back into the original pyrex and reheat.

You can also bake in disposable (recyclable) aluminum casserole pans.

[sail731]

Tupperware has wonderful freezer containers.

[Naranjadia]

In the past I've lined the pyrex really well with foil, then frozen the casserole, popped it out by pulling the whole thing foil and all and wrapped it well and stuck it back in the freezer. That way when it comes to thawing out you just put it back into the original pyrex and reheat.

I've used this method as well and it works well.

[Melaine]

I usually use pyrex, but I like the idea of removing it and refreezing it. Never occurred to me!

[WatchingThemGrow]

When our little group does a meal swap, we use the 8x8 or 9x9 foil pans. They stack really well. I do try to reuse them, but they usually only make it one or two more times. I have a few stored in the lidded pyrex things, but things always fall out of our freezer, so I'm scared about them.

[kayte]

In the past I've lined the pyrex really well with foil, then frozen the casserole, popped it out by pulling the whole thing foil and all and wrapped it well and stuck it back in the freezer. That way when it comes to thawing out you just put it back into the original pyrex and reheat.
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This is what I do as well. I drop the aluminum foil wrapped casserole into a plastic freezer bag (I have been using the same 2 for about a year!) Just because I think it seals out the air alittle better than just foil. But no plastic touches the food.