Should I freeze a casserole before or after cooking it?
To determine whether you should freeze a casserole before or after you cook it, first ask yourself if it is likely to get dry or be less appealing from overcooking. If the answer is yes, you are better off freezing it first, thawing to room temperature, and then baking. That way you don’t risk that it will lose its appeal and tastiness when reheated.
When a casserole has liquid, sauce, or lots of creamy, liquid ingredients, chances are you can cook it first, then freeze. Pot pies, lasagna and turkey tetrazzini are prime examples.