Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Aug 11, 2011 09:10 AM

Freezing roux-based casserole

I've cooked roux-thickened stews and casseroles in the crock pot and noticed the sauce doesn't hold up to all-day cooking, by the time we have it for dinner it's pretty much soupy. So I'd like to try freezing them ahead in these little aluminum pans I have for later reheating in the toaster oven. (they are fairly shallow)
Does anyone have any luck with freezing this or will it totally separate? I'm talking standard butter/flour/milk sauce flavored appropriately. TIA

  1. Click to Upload a photo (10 MB limit)
  1. I have frozen such a mixture-- chopped chicken breast in milk, flour, butter & seasoning to be served over biscuits or waffles. I reheat in a pan on the stove and with stirring I never had a problem. But I think stirring would be necessary.