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Yes, cabanossi freezes well for 1–2 months for best quality; wrap tightly and thaw in the fridge to protect texture and safety.

Yes, button mushrooms can be frozen raw, but blanching or sautéing first preserves texture, color, and flavor during storage.

Yes, butternut squash casserole freezes well when cooled fast, wrapped tightly, and reheated to a safe steaming center.

Yes, you can freeze buttermilk powder to extend shelf life; keep it airtight and let the sealed container warm up before opening.

No, don’t freeze unopened crescent dough cans; freeze baked rolls or opened dough instead.

Yes—tuna salad sandwiches can be frozen, but drier mixes, sturdy bread, and careful wrapping keep texture and flavor closer to fresh.

Yes, canned tuna pasta freezes well when sauce is tomato or oil-based; creamy or mayo sauces can split—cool fast, pack airtight, and reheat gently.

No, freezing canned tuna in the metal can can warp the can and hurt quality—move the tuna to an airtight freezer container.

Yes, you can freeze Buffalo chicken dip; use baked-and-cooled portions in airtight containers for up to 3 months, then thaw cold and reheat gently.

Yes—opened canned pumpkin puree freezes well; portion into airtight containers, label, and use within 3 months for best flavor and texture.