This is a Cooking Light recipe that has become a standard at our house. I have not frozen it, but I don't see why it wouldn't work to freeze it. I've taken it to events where I needed a vegetarian option -- for breakfast, lunch or dinner. I usually use the whole can of black beans, a generous cup of salsa (I use Pace medium and will measure more generously if using the thick and chunky). I also tend to add another egg and/or egg white to have enough to cover it all. It will fill a deep pyrex casserole that is almost the size of a 13x9. Breakfast Tortilla Strata 1 cup bottled salsa 1 cup canned black beans, rinsed and drained 10 (6-inch) corn tortillas, cut into 1-inch strips Cooking spray 1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided (who measures? ;-) ) 1 cup low-fat sour cream 1 cup fat-free milk 1/2 teaspoon salt 2 large eggs 2 large egg whites 1/4 cup thinly sliced green onions (optional) Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips. Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight. Remove casserole from fridge and preheat oven to 350ð. Remove cover and bake. My recipe got cut off here, but I think the original instructions said 45-55 minutes. Mine always takes a bit over an hour and it seems most folks cook an hour to an hour and 15 minutes depending on the type of baking dist, depth of the strata, etc. The top should be a bit browned and the center just set. If you have folks with no heat tolerance, use a mild salsa in the strata, You can serve with a spicier salsa and sour cream on the side for folks to dress to taste. I have made this with nonfat plain yogurt instead of sour cream -- works fine.

Most things I eyeball but when it comes to soup, stew and chili I often measure a bowl for each of us and one to spare. Good for a guest or seconds. I just poured water from a tea cup into my usual serving bowls to measure. 2 corel tea cups = 1 lg corel bowl.

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.