Tuna Noodle Casserole

A homemade Tuna Noodle Casserole, stored in the refrigerator, should be consumed within 3-4 days. If you've frozen your casserole, it can be safely stored for up to 2-3 months. Remember, these storage times are after the casserole has cooled properly before refrigeration or freezing. If you prepare your casserole with canned tuna, be sure to consume it before the printed expiration date on the tuna can.

Check the casserole for mold growth - anything fuzzy, discolored, or something that doesn't look like it belongs is definitely an overgrowth of bacteria. Off odors are another tell-tale sign. If it smells sour, your casserole has likely gone bad. If the casserole feels slimy to the touch, that's another bad sign.

• Make sure to cool the casserole properly before you put it into the refrigerator or freezer. Fast cooling reduces the chance of bacterial growth. To do this, divide the casserole into smaller, shallow containers for quicker cooling. • When storing in the freezer, make sure the casserole is tightly wrapped and sealed in a freezer-safe container or bag to avoid freezer burn. The more air you can remove from the packaging, the better the casserole will keep. • Thaw the frozen casserole in the refrigerator for at least 24 hours before reheating. Never thaw it at room temperature to avoid bacterial growth. • Casseroles can dry out over time in the refrigerator. To add moisture back in, add a splash of milk or broth when reheating.