I don't have a recipe at the moment. I did want to offer some freezing tips I have from an OLD Casserole cookbook my MIL let me borrow (I've had it for 5 yrs.)
Preparing foods:
Freeze before baking (except with raw ingredients - veggies and meat, and uncooked rice).
Do not freeze meals containing hard-cooked eggs whites, raw veggies, mayo, or sour cream.
Undercook your starches - beans, rice, and noodles; especially potatoes. They can become soft when frozen.
Do not freeze pastries or other toppings like bread crumbs - add fresh during reheating.
Season foods lightly before freezing, then add more. Seasonings can become stronger or weaken during freezing.
Freeze in quantities just right for your family or individual servings.
Freezing foods:
Freeze rapidly - use shallow dishes to speed up the process.
Allow space for expanding.
Cover with moisture-vaporproof material - freezer bags/paper, heavy foil, etc. Create a tight seal.
To serve:
Reheat in the same dish as frozen in.
Reheat within 2-3 months
Size determines baking time
Without thawing - 400 degrees for 1-2 hrs
With thawing (stand overnight in refrigerator) - cook as directed adding 15-30 mins.
Stir gravies or sauces well to help them return to original consistency.
Enjoy!
[from Rene']
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