Let's say you will be pressed for time tom'w and you 'build' your casserole today but plan to have it tom'w night....

Do you take it out of the fridge an hour before bake time to get room temp first? Or do you just pop it in the oven straight from the fridge? If the latter, do you adjust the temp and /or the time in the oven?

I am never sure what to do to bake it correctly but avoid spoilage too.

I just built an oven-ready eggplant parm and want to have it tom'w night and got thinking on these things.

I won't even get into the questioning the logistics for a frozen, unbaked casserole.