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Eggplant parmesan was my favorite go-to meal for vegetarian dinner guests for many years. I've never frozen it, though.

Good ole mac & cheese from scratch. I put chopped onion and bell pepper in mine (OK, and a little sherry, but I guess you should omit that) and top it with seasoned breadcrumbs and freshly grated romano cheese--one of my kids' all-time faves.

Rice & bean enchiladas.

Pasta w/Roman sauce (onions, garlic, bell pepper, zucchini, & tomatoes sauteed in olive oil, with sliced olives, capers, quartered water-packed artichoke hearts, dried oregano, & fresh parsley stirred in, then topped with fresh basil & grated romano). I've had dinner guests request this dish a second time after eating it once. I'm sure you could mix the pasta and sauce in a casserole for reheating, though I've always eaten it immediately.

Quiche.

Minestrone that's thick enough to be called a stew (that's the way I make it).

Corn pudding (talk about comfort food-), maybe w/more chopped veggies stirred in.

Too bad you can't just bake a bunch of potatoes and serve them with vegetable(s) in cheese sauce and chopped scallions. Or refried pinto beans with warm corn tortillas, shredded cheese, shredded lettuce and a Mexican-style cooked tomato sauce or salsa fresca.
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