How far ahead do you want to make it? If it is only a couple of days, I would think you could store it in the refrigerator without freezing it.

Thanks, but I was thinking of at least a week

I've not seen the recipe, and so I cannot judge how it would react. I don't think there would be a problem with freezing - but there could be issues with reheating it. If all items are separate, it would be fairly easy to reheat, and I would reheat them separately. You could defrost everything in the microwave, but I would want to reheat the hash browns separately and in a low oven so that they would have some crispness. The Mac & cheese might dry out in an oven, and it might reheat better in the microwave, and I think the sausage can be microwaved also.

The closest thing to this that I make is grits with eggs, cheese, and sausage, and I microwave that to reheat, but then it does not have hash browns. If you microwave hash browns, they can get soggy, but you can put them in an oven to get some crispness back.

I just checked the recipe on FN's site...pretty sure it's the right one. Based on my own experience with similar dishes, it should freeze fine. I would not include the hash browns and melted butter for freezing. Do that part right before serving.

For freezing, you can do it a couple different ways...I prefer #1. Certain dishes maintain a fresher taste to me that way. Whatever works for you.

1. 1) Assemble - freeze - bake

2) Assemble - bake - freeze - reheat

chloebud,
I have a general question I am hoping you can answer.

I like your #1 method also (fewer steps!) but my question is: If the recipe does not include "Bake from Frozen" directions, do you have a rule of thumb for baking time? ("Add 15 minutes"?) or do you just wing it based on the particular recipe?

Thank you!

tackykat, I usually thaw dishes like this in the fridge for faster baking. However, if you bake it straight from the freezer, it can often take another half hour or so. You do kind of need to wing it based on the dish. Probably a good idea to start checking early...after an additional 15-20 minutes knowing it could be longer. If you bake it from the freezer, covering with foil is usually a good idea, too. With most dishes, you'll want to remove the foil toward the end of baking time for top browning. Again, depending on the dish...the kind of ingredients and volume will affect baking times.

I also think it would freeze well, all that fat from the cheese, sausage and the dairy helps. I'd probably add the hash browns after the dish thawed and just before baking, but that's just me, I'd want them crunchy and not at all mushy, which would be my fear if they are on top of that casserole .

So, if you don't want to do that, I'd assemble and freeze, then thaw in the refrigerator and cook. You'll have to add cooking time because your dish will be cold, not still warm from being freshly made and assembled. Just be sure it's hot in the middle before the broil step and you should be fine.

Annie

Thank you. It makes perfect sense to leave off th topping until just before.

I make a typical strata for church breakfasts

bag of frozen hash browns

whatever meat (cooked sausage/bacon, or ham)

a box of stuffing mix (subs for bread cubes)

envelope dry ranch dressing

18 eggs

mix together, pour on enough milk to 'fill the holes'

top with copious amounts of cheese

cover w/ foil/refrigerate overnight and cook for about an hour in the morning.

let sit ten minutes before slicing into squares

dave

Interesting to pre-cook/boil the shredded potatoes before assembling the rest and frying.

I would not click on Alex Brown's link. I seem to recall his name from posting spam on the Kitchen Table Forum about streaming movies. It also seems odd that he would join houzz just to make his only post (the spam post has been removed) on this thread, especially as it's not quite about the topic discussed.

Bragu, your breakfast bake sounds yummy. I am always looking for one to serve on Thanksgiving and especially Christmas morning. How many does your recipe serve? I am guessing I should halve it; how long do you bake it? What do you use as stuffing mix? One with just the breadcrumbs and a few seasonings for the bird, or the stuffing mix that has everything to make a side dish? Explain milk to fill the holes. Thanks.