Frittatas freeze well, either whole, or in slices. Slices are nice to have on hand for early (and hungry) risers or for when you aren't planning a sit-down meal. Vegetable & Cheese Frittata 8 eggs 2 t lemon juice (preferably Meyer)& 1 t zest (optional) Chopped fresh herbs (For mild, leafy herbs, 1 T or more but if you use rosemary, use significantly less, as it's so strong) 4 oz of cheese(s)grated or crumbled 2 green onions, chopped (or 1/3 c carmelized red onions) Minced garlic (I like garlic, so I use 4 or 5 cloves, but if cooking for folks whose tolerance I'm unsure of, I use 2) Salt & pepper olive oil A mixture of vegetables-your choice, 1 to 1 1/2 c, after precooking. 1/2 c Balsamic vinegar, simmered until reduced by half. Preheat the oven to 325. Prepare your vegetables. Most veggies will need to be at least partially precooked, both to reduce water content and to ensure tenderness, so saute them in olive oil with the garlic and some salt & pepper. Roasted red bell peppers is one of my favorites for this dish, with sauteed mushrooms or greens of some kind. Asparagus is wonderful with some oil-packed sun dried tomatoes (saute the asparagus in some of the tomato oil...yum!). Eggplant works well also, I usually brush it with oil and cook it on the grill, as it absorbs too much when sauteed...I like the eggplant coupled with the tender tips & leaves of celery hearts. As for the cheese, I like to use a combination, but it isn't necessary. I like blue with mozzarella or jack, or feta with Parmesan, but sharp cheddar is good as well. Mix all the ingredients except for the eggs & Balsamic in a bowl and mix well. Whip the eggs with a whisk until good and foamy, then pour over the other ingredients. In a 9 inch frypan with an oven proof handle, heat one T of olive oil very hot but not smoking. Turn the pan to coat it with oil, and then pour in the egg mixture. The pan should be hot enough to sear the bottom of the eggs, but then immediately move it to a low heat. Cook for a couple of minutes, until the sides begin to set up, and then finish in the oven for about 20 minutes. The frittata should be firm and turning gold on top, not brown. Use a heat proof rubber spatula to loosen the frittata in the pan, and when it is free, put a plate over it and turn over, so that the bottom of the eggs are facing up. Brush the frittata with the reduced balsamic just before serving.

You can save a bundle making 'homemade great start' breakfast meals in advance when eggs, bacon or sausage are cheap. Just cook them as usual, freeze, then nuke your creations when desired and presto, a hearty breakfast. Here's what I do, make a batch scrambled eggs or french toast or pancakes, fry up a pound or two of bacon or sauage and make home fries. Then arrange the food on individual plates or containers with those snap & seal disposable plates (Hefty snal & seal plates for example) and voila, 'meals on wheels'. Perfect for those times when you don't have time to cook. You can nuke these babies just like a store bought 'great start' with the added benefit of knowing the ingredients. Breakfast burritos are wonderful too, just scramble those eggs with some pieces of shredded ham, green peppers, onions and mushrooms or whatever your heart desires, divide your cooked concoction amongst the tortillas, roll 'em up, wrap them in plastic wrap then pop them in the freezer. Their ready to go when needed. All previous posters are so right about buying eggs when inexpensive. If you want to just freeze eggs, scramble an egg then pour it into one section of an ice cube tray, 12 eggs will fill the tray. Pretty simple and handy to use when eggs sky rocket in price.

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.

My recipe is very different from yours but I can't really see why your's wouldn't freeze well. Next time you make it and plan to freeze some, undercook your noodles as they will continue to cook in the oven and perhaps get sofer than you would prefer - the sauce will provide enough moisture for the oven cooking. Do you have a Food Saver seal a meal thingie? I do and it works beautifully, I can take out baked spaghetti, bake it and serve it as long as a year or even two later. It sucks out all the air, which is why it will last so long. If not, you could use the Hefty freezer zipper bags, it will keep in that for a couple of months, try to "squeeze" out as much air as you can before zipping it completely. Soft freeze your spaghetti in order to cut it to the size you want for the dish you want to bake it in when you take it out of the freezer to eat. Trying to cut it without soft freezing it will only make a mush mess but soft freezing it keeps it's form fairly well when you cut it up. You can use the baking dish you want to use as a meal serving as a template for the size you plan to cut it to. I have these little corning ware baking dishes that are the perfect serving size for two, so I cut them that size, then remove them from the dish, place it in the plastic seal a meal freeze it up with the date on the bag. Remove them from the bag while frozen for keeping it together, place in the baking dish, then top with a little fresh cheese and bake it uncovered. We 'heart' baked spaghetti :)