Something that makes a lot of food, and freezes well ...

I like Chicken Tetrazinni (leftover chicken mixed with spaghetti, bechamel sauce, with a layer of grated gruyere on top) and Jansen's Temptation. Both are good, and I usually prepare enough to fit in a 9 x 9 pan and finish them in no time.

There is an extensive Jansen's temptation thread in this board somewhere.

My favorite casserole is Eggplant parmigiana, but I prefer to order it from the local pizza place. It probably freezes well too.

Lasagna!

I love Chicken Enchiladas with green chiles....is that considered a type of casserole?

I haven't made a casserole in ages.

My mom makes a squash casserole and a broccoli casserole sometimes.

Seems like the main place I eat casseroles are at my Mom's family reunion. Seems everybody brings in a casserole.

Cauliflower cheese , or blended with broccoli , oh yes.

You can't beat a rich gravy beef casserole with big fluffy dumplings, baked in the oven so that the dumplings go all brown and crispy on the top.

I'll be right over ...

I don't use a recipe for this, but I like to mix proportionate amounts of cooked brown rice, cooked and drained spinach, fat-free sharp cheddar cheese, a little bit of "I Can't Believe it's Not Butter" spray (for moistness), and whichever herbs and seasonings I crave at the moment... stir it up really well...place in casserole dish, sprinkle well with freshly grated Parmesan...and bake at 350...just long enough to brown the top a bit.

You are welcome anytime FTR.

Canneloni, Mac and cheese, broccoli and chicken, encillada suissa