Potato soup freezes well even with the cream in it... And there is that recipe for mashed potatoes...often called "make ahead mashed potatoes" which contains sour cream, cream cheese and some garlic....what's not to like and it freezes well. Also grated potatoes, rinsed in water and frozen quite wet freeze well....you will have to drain a bit up on thawing, freeze well. But I sure don't care for the potatoes cooked in a stew after being frozen....:-(( Linda C

Onions in my freezer are in many prepared soups, chili, etc. And similar to grainlady's list. I've not had a need to freeze fresh. I only make lasagne in the late summer/fall when the garden is over producing. I make it in my big turkey roaster and it weighs a ton! I under cook it by 1/2 hour, let it cool and set. Then slice and freeze. Re-heats lovely. I do put the most watery veggies as the bottom layers so most of the moisture adds steam while cooking. First layer bottom is mandolined sweet potatoes. Half way up is an onion and mushroom layer that are caramelized beforehand, and to sweat out the liquid of the mushroom. A bit different every year depending on what is at hand... Just an example of thinking through what might be causing your individual recipe and how to handle onions....caramelizing first will add such rich flavor to other veggies that you may want to stay a bit more 'fresh' in flavor. If i know i will be freezing something, i just prepare a bit differently sometimes. Made a pasta salad for tonights bbq. The sauce base was chilled first. All the crisp veggies and herbs i keep fresh for crunch. The same sauce could be frozen but i would simmer 20 minutes first, then freeze. Still would be delicious but just a slightly different dish...good over pasta reheated for a warm dish rather that a cold salad.

How about Southern Living Magazine's make-ahead & freeze chicken & rice casserole? It was published about two years ago. Chicken-and-Wild Rice Casserole 10-12 servings Prepare and freeze this one-dish wonder up to a month before 1 (2.25-oz.) package sliced almonds 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix 1/4 cup butter 4 celery ribs, chopped 2 medium onions, chopped 5 cups chopped cooked chicken 2 (10 3/4-oz.) cans cream of mushroom soup 2 (8-oz.) cans chopped water chestnuts, drained 1 (8-oz.) container sour cream 1 cup milk 1/2 teaspoon salt 1/2 teaspoon pepper 4 cups (16 oz.) shredded Cheddar cheese, divided 2 cups soft, fresh breadcrumbs 1. Preheat oven to 350ð. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through. 2. Prepare rice mixes according to package directions. 3. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs. 4. Bake at 350ð for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes. To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350ð for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

Yep you can freeze boston cream pie....the custard filling will seep into the cake some....but that's oK by me! And you can freeze whipping cream. It won't whip as high when thawed....but it will do just as well in soups etc. How about caramel sauce?....That will keep a while in your refrig....if you don't eat it by the spoonful> ! cup butter 1 cup[ white sugar 1 cup brown sugar 1 cup cream Pinch of salt 1 tsp vanilla stif all together and cook slowly in a heavy pan over medium heat....bring to a simmer and cook about 3 minutes.....It's OMG good! Or Ann T;s scones,,,,also will freeze when baked.....check her blog "Thibault's Table"