You can use the links below to jump through this article if you need help with how to go about freezing cassoulet, how to defrost it or whether it’s actually worth doing in the first place:
How to Freeze Cassoulet
Cassoulet is pretty straightforward to freeze. However, you should be mindful of what you put into it. If it’s stuffed with meat, you will also need to be careful when defrosting it, but we will get to that section later. For now, here’s everything you need to know about freezing your cassoulet.
- Allow to Cool
When you’ve finished preparing your cassoulet, you will need to let it cool before transferring it to the fridge or freezer. It will usually take a few hours to return to room temperature, so make sure it’s completely cooled before you think about freezing it.
- Transfer to Freezer-Safe containers
The best way to freeze cassoulet is to separate it into freezer-safe containers or bags if you’re short of space. When you’re transferring the mixture into containers, make sure you evenly distribute the ingredients into each portion. The last thing you want is to have one portion with no meat and the other packed to overflowing!
- Seal and Label
Your next job is to seal and label the containers. You should write on the date that it was prepared, as well as the date that it should be used. For meat-based cassoulet, this should be three months from the day that you prepared it. For vegetarian cassoulet, you can freeze it for up to six months.
Once your portions are divvied up, sealed, and labelled, the only thing left to do is transfer the containers to the freezer.
3 Tips for Freezing Cassoulet
Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing cassoulet to have the best results:
- Add Crumbs Afterwards – Depending on who you speak to, one of the best things about cassoulet is the crumbled bread crumbs on top that give the dish that delightful crisp when it has been baked in the oven. If you happen to agree, then it’s best to leave off the bread crumbs when you freeze your cassoulet. If you leave the breadcrumbs on, they will go mushy and won’t give you the texture you desire when it comes to cooking.
- Add Water – When you’ve thawed your cassoulet, you might find you need to add a little extra water to the dish before reheating it. Be careful with this, as you don’t want to affect the taste by watering it down, but equally, you will probably need to add a splash of water to ensure it cooks well when defrosted.
- Avoid Freezing Softer Herbs – Depending on the recipe you follow when preparing your cassoulet, you may want to be careful when it comes to freezing certain herbs. Some green herbs don’t do overly well in the freezer and can taste off when thawed. You can always add the herbs to your dish when you’ve thawed it, which will save you worrying about how they might negatively affect the taste.
How Long Can You Freeze Cassoulet?
You can freeze cassoulet for around three months.
However, as mentioned, if you’re preparing a vegetarian cassoulet, you can freeze it for up to six months. If you use any special type of meats that you’re unsure about freezing, it’s best to research in advance how long they can be safely frozen, as you don’t want to risk ruining your dish!
You Can Freeze Cassoulet for up to 3 Months
How Do You Defrost Cassoulet?
Because of the high meat content, you need to be careful when defrosting cassoulet. Never defrost meat at room temperature, as harmful bacteria can grow on the surface. You should remove the cassoulet from the freezer the night before you want to eat it and place it in the fridge. It should remain covered and will defrost overnight.
Can You Refreeze Cassoulet?
It’s best to avoid refreezing the cassoulet once you have defrosted it. Because it is filled with beans and meat, the texture won’t do well when it’s refrozen, and it could easily become mushy. You should be careful to measure your portion sizes appropriately before freezing, so you don’t waste any of the cassoulet when you defrost it.
Does Cassoulet Freeze Well?
Cassoulet freezes well, and some people say that the more time it sits, the more chance the flavours have to infuse. Just remember to leave out some of the herbs and also leave off the breadcrumb topping! Otherwise, your cassoulet is ready to go in the freezer and should cause you no problems at all.
If you’ve still got questions about freezing cassoulet or cassoulet in general, then these may help:
What is the Difference Between Casserole and Cassoulet?
Not a lot! The French will probably argue their case that it’s completely different, but both are slow-cooked dishes that contain meat. Cassoulet, generally, contains some sort of beans too. Both casserole and cassoulet are a form of stew.
Can You Freeze Sausage Cassoulet?
All forms of cassoulet can be frozen, but you need to consider the ingredients you have used to make it. Generally, all meat can be frozen provided that it is stored correctly and then reheating, so it is piping hot. Sausages are not an exception to this, so sausage cassoulet can be frozen.