Thanksgiving football: tailgating & game-day casseroles

Make-ahead, transport, hold, reheat

1. Make-ahead

   Assemble the casserole the day before, cover it, and refrigerate it unbaked. Put it in the oven cold and add about 15 minutes to the bake. Cheese on top can go on for the last 15 minutes so it does not dry out overnight.

2. Transporting hot

   Bake it through before you leave. Wrap the hot dish in a clean towel and set it in an empty cooler with the lid shut. No ice in that cooler. The towels and the cooler hold the heat for the drive.

3. Holding at 140°F

   Once it is cooked, keep it at 140°F or hotter while it sits out. A slow cooker on warm, or a low oven, does that job. Check the center with a thermometer. Food that slips under 140°F for more than a short stretch should be reheated before anyone eats it.

4. Reheating

   Cover the dish and heat it in a 350°F oven until the center is 165°F. Add a splash of broth if the edges look dry. Stir a saucy casserole once halfway through. Do not reheat it in a cold trunk and call it done.