I’m always uncertain which leftovers will freeze ok and still taste good later.
I vaguely recall some rule about not freezing dishes with dairy ingredients? But, I’m not certain.
For example, I have a Crockpot Chicken Stroganoff dish. Diced Chicken slow cooked in 3 tbsp butter and Italian salad dressing mix. An hour before serving you add condensed Cream of Chicken soup and a package of cream cheese.
Would that freeze well? Or will the cream cheese taste weird?
What cooked dishes will freeze ok for a couple weeks? Are there any guidelines?
Bitter painful experience.
I’ve frozen mashed potatoes with cream cheese mixed in them and it worked quite well, I also make and freeze cream soups fairly regularly. I do find that reheating cream based dishes on the stovetop works better than the microwave. Reheat them slowly and stir often.
You’re not freezing the pasta right? I’ve never had that work outside of a soup.
I cook the egg noodles separately. I wouldn’t try to freeze pasta.
I know freezing food can also effect the texture. It might taste ok but the odd texture makes it unappealing.