Carol_Hill said:
How well does it freeze?? I hate having the same thing more than two days in a row..
One thing you can do, make the whole recipe, and split it into two small (high walled) aluminum pans...
You could even do individual portions in those small loaf pans...
and freeze the second one BEFORE cooking in the oven... seal it well with foil, then saran wrap, then in a ziplock freezer bag...
Just let the frozen one(s) thaw to room temp. before you cook it at 350F until browned and bubbly...
