3 to 4 days
Wrap tightly with foil or plastic wrap and refrigerate overnight, then reheat in a 375˚F oven for 30 minutes the next morning until the casserole is browned and heated through.
Preheat the oven to 350 degrees Fahrenheit. Cover a leftover egg -, potato- or meat-based breakfast casserole with a piece of foil so the moisture will not escape and to ensure even heating . Alternatively, if you are reheating a French toast casserole , bake it uncovered to prevent it from becoming soggy.
Baked Custards, Quiches, Casseroles , French Toast, Stratas Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean.
Make – ahead meals (especially baked casseroles ) are terrific because you can completely assemble them in advance and bake them just before serving.
it will be fine. just give it a sniff before you use it, as egg gets REALLY smelly when it’s gone off. If it doesn’t smell or it smells quite nice, it’s fine. It should be fine for more than 24 hours though so don’t worry.
As for the oven temperature and time needed to reheat , it’ll vary depending on the size of the casserole dish and the density of its contents, but a safe bet is to reheat at a moderate temperature (325°F-350°F) for 20-30 minutes, or until hot throughout.
Reheating leftover french toast casserole is easy to do in the microwave or in the oven. Microwave: Place individual slice on microwave safe plate and top with a little maple syrup. Cover lightly with a paper towel and microwave for about 45 seconds to a minute or until heated through to your liking.
Make sure to cover your pan with a lid or wrap tightly in aluminum foil or plastic wrap. REHEATING : You can either warm for a few minutes in the microwave or the oven. If using the oven, I would recommend covering with foil so the top doesn’t brown too much.
(If frozen, thaw in the refrigerator for at least 24 hours.) To Bake: Allow the casserole to sit at room temperature for about 1 hour .
The reheating must be done very thoroughly, though, either on top of the stove over a very low heat or in an oven heated to gas mark 3, 325°F (170°C). Either way, the food must come up to a gentle simmer and maintain that temperature for 30 minutes to kill off any harmful bacteria.
In general, covering a casserole dish will cook the food faster . This is because the lid traps the heat that rises off the food instead of letting it dissipate into the oven. Covering also has the effect of moistening the food inside, like steaming, because any moisture that rises off the food is trapped by the lid.
Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered , for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered . If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.
Make a cornstarch slurry for a fast and easy thickener. Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.