After thinking it over for months and visiting friends who have FD and SS units, I opted for the single door refridgerator above and freezer below. I found that having to open both doors each time I was looking for something was a royal pain and the storage on each side of the door was somewhat limited, meaning you could fit some things and not others. I can fit much more on the single unit door than the French door models. It's easier to open one door at any given time than two when you have your hands full. We also kept our old unit and put it in the garage for extra storage space for beverages, and a little extra freezer space. I also saw the bottom freezer as a drawback but it's made me become more organized with the way I freeze. I went out and bought a slew of squared off containers for sauces etc that fit great & I can readily see them when I'm searching. I had my mind set on a S by S before buying for the freezer aspect alone but as with some of the other comments, I wasn't wild about the limited width of the fridge side. If I could add on to my house I would get the full size freezer and full size fridge units I've seen recently but that's not happening anytime soon!! :) Here is a link that might be useful: True side by side

Here is a post from the Once a Week Cooking Forum on freezing a casserole very similar to the one you want to use. I would still try a partial recipe and freeze it to see what you think, but it sounds as though you will be fine with your recipe. I think it's a wonderful fund raising idea. The thread where I found this is linked below. Lee RE: How do I freeze eggs? * Posted by Brenda (brenda_t@ivillage.com) on Fri, May 18, 01 at 10:05 I found it: anyone interested: 4 1/2 c. seasoned croutons 2 c shredded cheddar cheese 1 medium chopped onion 1/4 c. chopped sweet red ppper 1/4 c. chopped green pepper 1 jar (4.5 oz) sliced mushrooms, drained 8 eggs 4 c. milk 1 t salt 1 t ground mustard 1/8 t pepper 8 bacon strips, cooked/crumbled Sprinkle croutons, cheese, onions, peppers and mushrooms into 2 8-inch greased square baking dishes. In a bowl combine the eggs, milk, salt,mustard and pepper. Slowly pour over vegetables and sprinkle with bacon. Cover and freeze one casserole for up to 3 months. Bake the second, uncovered, at 350 for 45-50 minutes, or til knife comes out clean. To use frozen: Thaw in fridge for 24-36 hours. Bring to room temp for about 30 min then bake. Bake uncovered at 350 for 50-60 minutes or til knife comes out clean. Makes 2 casseroles (6-8 servings each) Here is a link that might be useful: How Do i Freeze Eggs

This freezes well: ENCHILADA CASSEROLE (serves 6-8) 12 corn tortillas 2-4 TBL oil 3 TBL flour 1/2 tsp salt 1/4 tsp paprika 10 can enchilada sauce 1 1/2 cups milk 1 cup grated Cheddar (I use a combo of Monterey Jack & Cheddar) 1/2 cup sliced ripe olives 1 lb ground beef 10 oz can jalapeno bean dip Salt & pepper to taste 1 large tomato, chopped GARNISHES: Shredded lettuce, tomatoes, sliced avocado, sliced ripe olives In a small skillet, gently fry tortillas in 1 TBL of the oil, adding more as needed; drain on paper towels. In a medium skillet, combine flour, salt & paprika & slowly stir in enchilada sauce until smooth. Add milk & cook over medium heat until bubbly. Add cheese & olives & continue cooking until cheese melts. Remove from heat. In a large skillet, brown beef & onion, stir in bean dip & season w/salt & pepper to taste. Place 1/3 cup of the meat mixture & a small amt of the tomato in the center of each tortilla & roll. Place rolled tortillas, seam side down in a 9x13" baking dish. Pour cheese sauce over top & bake uncovered at 325° for 20-30 minutes until bubbly. When ready to serve, garnish.~~Bound to Please I haven't made this in eons but it's good, easy & can be frozen: SCRAPPY BEEF FOR SANDWICHES (makes 10-12 sandwiches) 3 lbs chuck roast 1 onion, chopped 3 cloves garlic, sliced 1 1/4 cups water, divided Salt & pepper to taste 1-2 TBL flour Buns or rye bread Horseradish mustard (optional) Heat oven to 400°. Trim excess fat from meat. Place in shallow baking pan & bake until browned. Drain fat. Add onion, garlic & 1 cup water. Cover tightly. Reduce oven to 350°. Bake about 2 hours or until very tender. Remove meat from pan & shred with a fork. Season w/salt & pepper to taste. Thicken juices from meat using flour mixed with remaining 1/4 cup water. Return shredded meat to pan. Bake until heated through. Serve on buns or rye bread with horseradish mustard, if desired.~~Fare to Remember

Classic Crowd-Pleasing Tuna Casserole 3/4 cup green pepper, diced 3 cups celery, diced 2 onions, diced 1/4 cup butter 3 cans mushroom soup 1 1/2 cups milk 3 cups shredded cheese 24 oz. noodles 3 cans tuna (9 oz, each) 1 1/2 cups mayonnaise 3/4 cups pimiento 1 cup slivered almonds (optional) Cook green peppers, celery and onions in butter. Combine mushroom soup and milk. Add with cheese to vegetables, stir over low heat. Cook noodles, drain. Combine with tuna, mayonnaise and pimiento.. Pour sauce over. Top with almonds. If you want to freeze it, do it at this point. Bake at 425 degrees for 1/2 hour. Serves 24. I have it down to a science now, but I freeze my family sized portions in ziplock bags and just thaw and dump into a corningware dish to cook. I also freeze the occasional really large casserole dish of this (maybe half the recipe), since we rarely have big crowds at our house. Enjoy. If you don't like tuna, this can also be made with leftover chicken or turkey.