I'm curious; what's a pasta fazool casserole? I make the soup, but never heard of it in casserole form.

Andie, the beginning of the the story starts in Louise's previous thread about the casserole. There's a description there, and a discussion.

Since the origins of the name come from pasta and beans, it could be anything made with those two main ingredients. :) .

I don't know if it's too late, but for baking from frozen (I'd rather thaw at least overnight in the fridge), I prefer to defrost a full sized casserole in the oven at maybe 200° F for, like, an hour or so, until the center yields, first. Getting the center good and hot without overcooking the edges is tricky directly from frozen.

Louise, I agree with plllog...defrosting in the fridge overnight (and often longer) is optimal. I just assumed you needed help with frozen with no time to defrost...??? If that's the case, baking a frozen pasta dish/casserole can be done nicely. It's worked well for me in the past with dishes like lasagna and baked ziti. Otherwise, if there's time, definitely park it in the fridge to defrost.

Putting a frozen casserole into a 200 degree oven will result in a close to dangerously long time with a temperature too warm to be safe and too cool to be safe....the danger zone. It is recommended that food not spend more than 4 hours at a temperature between 60 and 140 degrees....and that includes time sitting on a serving table and time between making and bring chilled.
Whenever I bake a casserole from frozen, I plan on having some extra "juice"....either broth or tomato juice or milk or just plain water. Pasta absorbs a lot of the liquid and will need more when heating from frozen. I put casseroles in a 350 oven covered with foil for 45 minutes....uncover and check temp with an instant read and add more juice....either recover and bake more or leave the foil off to brown the top.
Time in the oven depends on how deep you piled the casserole.

Linda, I said for an hour. Just to soften it up a bit, not get it completely unfrozen. A 12"x18" chafing pan is going to need help getting hot in the middle. Not getting the whole thing up to temperature is where the danger is.

An alternative would be to turn it out of the pan, frozen, and use a food saw to cut it into several pieces, reheat in separate pans, and, if needed, and if they're solid enough, reassemble later.

Actually didn’t have room in our fridge to defrost so just put it in at 325 for about an hour and half and it actually turned out way better than I thought. Many good comments on it. I would do it again.

Wish I’d taken a picture

Good to hear, Louise!