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I like to double casserole recipes and freeze the extra for busy days. But sometimes I'm not sure if a particular casserole will freeze well. In that case, I make only enough for one meal, then freeze a couple tablespoons of it in a small container. After a few days, I thaw and taste the sample. If it tastes good, I have a new freezer recipe. If it doesn't, I've only wasted a tiny amount. —Kathy Chumley, Titusville, Florida

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