Let's say you will be pressed for time tom'w and you 'build' your casserole today but plan to have it tom'w night....

Do you take it out of the fridge an hour before bake time to get room temp first? Or do you just pop it in the oven straight from the fridge? If the latter, do you adjust the temp and /or the time in the oven?

I am never sure what to do to bake it correctly but avoid spoilage too.

I just built an oven-ready eggplant parm and want to have it tom'w night and got thinking on these things.

I won't even get into the questioning the logistics for a frozen, unbaked casserole.

On Mon, 30 Sep 2013 10:50:16 -0700 (PDT), Kalmia
> wrote:

>Let's say you will be pressed for time tom'w and you 'build' your casserole today but plan to have it tom'w night....
>
>Do you take it out of the fridge an hour before bake time to get room temp first? Or do you just pop it in the oven straight from the fridge? If the latter, do you adjust the temp and /or the time in the oven?
>
>I am never sure what to do to bake it correctly but avoid spoilage too.
>
>I just built an oven-ready eggplant parm and want to have it tom'w night and got thinking on these things.
>
> I won't even get into the questioning the logistics for a frozen, unbaked casserole.

I can't help you with specific timing or temps. But the recipes that
I have seen (for instance, the lasagna on the back of the box) when
frozen are put directly in the oven. The baking time is longer by
15-20 minutes. I think the temp is the same.
Janet US

Thanks. This is a start.

Kalmia wrote:
>
> Let's say you will be pressed for time tom'w and you 'build' your casserole today but plan to have it tom'w night....
>
> Do you take it out of the fridge an hour before bake time to get room temp first? Or do you just pop it in the oven straight from the fridge? If the latter, do you adjust the temp and /or the time in the oven?

I've done that before. I usually take it out of the freezer/fridge
about an hour before and let it warm up a bit...not to room temp, then
put in the oven.

G.