KarenNC Posted December 24, 2015 Share Posted December 24, 2015 (edited) I'm putting together a Cracker Barrel- style casserole for a Christmas thing tomorrow. We have to travel about 45 min, and I will be baking an overnight breakfast casserole as well in the morning to take (it's a Christmas brunch). Should I put the assembled hashbrown casserole in the fridge and just cook tomorrow, or can I go ahead and bake it this afternoon, then reheat it in the morning before we leave? The hashbrown casserole has sour cream (the only ingredient I can think might pose any possible issue). Edited December 24, 2015 by KarenNC Quote Link to comment Share on other sites More sharing options...
school17777 Posted December 24, 2015 Share Posted December 24, 2015 Make ahead and bake tomorrow! Quote Link to comment Share on other sites More sharing options...
Holly Posted December 24, 2015 Share Posted December 24, 2015 Mine is assembled and ready to bake tomorrow. I don't like reheating this casserole, since it takes almost as long to reheat as it does to bake in the first place. Mine usually take an hour to cook from cold (and almost as long to reheat--30-40 minutes at least). Quote Link to comment Share on other sites More sharing options...
PeterPan Posted December 24, 2015 Share Posted December 24, 2015 Make tonight, bake, and pack to take it warm. Only 45 minutes, it will still be quite hot. Quote Link to comment Share on other sites More sharing options...
ThisIsTheDay Posted December 24, 2015 Share Posted December 24, 2015 Assemble tonight, take it tomorrow, and bake it there. It will be much nicer freshly baked than reheated. Quote Link to comment Share on other sites More sharing options...
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