Freeze, cook, eat, repeat

First, the basics: A "casserole dish" is a covered, deep, round and ovenproof dish. A "baking dish," is also ovenproof, but it’s usually shallow and uncovered.

Also, you’ll have best results using the casserole dish size specified. If not, choose a dish slightly larger and keep in mind that cooking time may change slightly.

For best results when freezing casseroles, follow these guidelines:

• Freeze casseroles baked or unbaked at 0º F or colder for up to 3 months.
• Dishes that contain potatoes should not be frozen.
• Add toppings like nuts, bread crumbs and crackers after the dish is thawed so they stay crunchy or crisp.
• Add sour cream after thawing and reheating the dish to prevent curdling.
• Cook meats, vegetables and grains just until tender to avoid overcooking during reheating.
• Cool foods before packaging or freezing.
• Label packages with the date, name of the dish and reheating instructions.
• Use airtight containers that are suitable for reheating in the microwave or oven.
• Add baking time when reheating frozen dishes.

Try: Tuna Cheddar Skillet Casserole, Chicken Nugget Casserole, or Easy Turkey Pot Pie.