Counter

• Never store prepared foods on your counter, at room temperature, for extended periods of time, especially if they contain animal-based products, such as eggs or milk. The only time that corn casseroles should remain on the counter is during food preparation. If you are finished preparing the casserole and are just waiting for the oven to warm before cooking, store in a refrigerator until the oven is at the desired temperature.

Refrigerator

• Store a prepared corn casserole in the refrigerator for one to two days before cooking. Ensure that the temperature of the fridge is 40 degrees Fahrenheit or lower. Any fridge with a temperature higher than this is considered in the unsafe food storage zone, as between 40 and 140 degrees F considered the fertile zone for bacteria to grow. Cook the casserole as you would if preparing and cooking promptly, following the directions for the time and heat of the oven.

Freezer

• Freeze a corn casserole for between two to four months in the freezer before cooking. Do not freeze casseroles that contain mayonnaise or sour cream, as the proteins in these products will separate from the water, causing a grainy texture to the dish. While it is possible to reheat directly from a frozen state, it is better to allow the dish to completely thaw in the refrigerator before cooking, as if it is still frozen, the cooking time will be longer and it will cook unevenly. This is especially true for corn casseroles that have not been cooked previous to being frozen.

Considerations

• Dairy and meats are the two most common harborers of harmful bacteria. As most corn casseroles contain at least one, if not both, ensure that all storage precautions are rigorously followed when refrigerating or freezing corn casseroles until cooking. Do not add any textured topping, such as cheese or bread crumbs, before storing as the moisture can cause them to become soggy. Instead, add them right before placing in the oven to cook.