Last Sunday, I made nine casseroles to stock our freezer and those belonging to a few friends. I used three recipes: My Favorite Mexican Casserole and Roasted Vegetable Lasagna from Epicurious, and Chicken Enchiladas from Cooking Light (with a traditional red sauce). All three freeze very well, though I do eliminate the corn chip crust from the Mexican casserole because it ends up a bit soggy.
I’m always surprised at how fast it is to create dishes in an assembly-line style. The whole process took just a couple of hours start to finish, and I’m looking forward to a few calm evenings after work the next few weeks!
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