1. I would like to make ahead a couple of casseroles for a friend and freeze to bring to her. The recipes have cooked meat (ground beef/sausage/chicken. Once I add the cooked meats and veggies/pasta is it best to bake cool down and freeze or should I freeze before actually baking.
2. First time I am making salmon croquettes. I used can salmon, alaskan red, I noticed some small bones and skin mixed in. I removed most of it. Is this common? Also should I have left it in? The bones were pretty soft.
Thanks so much…..