make-ahead casserole question

[Guest guest]

every holiday i wonder this, but i haven't found an answer and i'm hoping

one of you can help. do you know of any formula for how long you should

bake a casserole if you made it ahead of time and refrigerated (or froze)

it? i always seem to underestimate and then end up serving something

that needs to be mircrowaved or else people need to wait. for example, i

just made a broccoli-cauliflower casserole (not vegan -- see recipe

below). it's in a 2-qt. casserole dish. normally i would throw all the

ingredients together and bake it at 350 degrees for about 35 minutes.

but i put it in the fridge and won't be baking it until tomorrow. i'm

guessing 45 minutes, but i think i may have done that before and it was

still cool in the center. i know, i know ... i should experiment with

this sometime when i'm not serving company;-) anyhow, if anyone knows of

any formula for calculating cooking times, i'd be really happy to hear

about it. thanks! rita p.s. just fyi ... my spell check wanted to

change " broccoli-cauliflower " to " proctological " ?!?!?! ;-)

 

broccoli-cauliflower casserole:

cook 1 pound of frozen broccoli and 1 pound of frozen cauliflower

according to package directions.

put broccoli and cauliflower in an oiled casserole dish.

add 1 chopped onion, 1 can of cream of mushroom soup, a couple of large

handfuls of mozzarella and/or cheddar cheese (to taste), salt and pepper

to taste, and a couple of large spoonfuls of miracle whip (enough to make

it moist enough to stir easily -- obviously i never measure anything;-)

top with bread crumbs and paprika.

bake uncovered at 350 degrees for 35 minutes -- you can cover it later if

the crumbs seem to be getting too brown, but i usually don't.