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Freezing roux-based casserole

iheartcooking Aug 11, 2011 09:10 AM

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

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    BangorDin RE: iheartcooking Aug 11, 2011 09:33 AM

    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.

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