I know from personal experiance that homemade soups and lasagna freeze very well. We usually make a roast in the crock pot and save the liquid and any leftover meat, add barley and freeze. Holds up quite nicely and lasts for some time.
Poultry and meat casseroles freeze well as do baked goods. W/ baked goods, wrap them in foil before placing in a freezer safe bag. This will help them to last longer. Spaghetti sauce, meatloafs, pizza, roasts...heck even baked potatoes.
You can also freeze salads w/ cream bases or mayonnaise. Like Macaroni salad. Just make them in large molds. Or even something like a muffin tin. Just place freezer wrap in the muffin molds and put freezer paper on top and wrap tightly. Sourcream does not freeze well though. It tends to seperate and get watery. Very nasty.
When freezing meats, if they are to be reheated after thawing, it is a good idea to slightly undercook them. This way they don't get tough during the reheat.
Make sure the food is properly sealed. Use specially designed freezer bags (ie: ziplocks), a contatiner that you know as an air tight lock or you can use aluminum foil.
If you use a contatiner, use one that is freezer safe. Don't use plastic containers like the one margarine, yogurt or sourcream come in. Those do not freeze well at all. Use only freezer approved containers.
It is most important to keep air out. Air causes frezzer burn.
Creamed vegetables lose their flavor when frozen for long lengths of time. Only freeze for 1-2 days. Don't freeze lettuce of any type or raw tomatoes. They get really soggy. As do raw onions. Well, Ok. Raw onions (or at least Red ones) I know from experiance that if you do freeze them, it can only be for a few days and they need to be used IMMEDIATLY! It only takes a short brief period of time before the onions get soggy and slimey.
Milk sauces like alfredo do not freeze well either. They can curtdle or seperate. (I know this one from experiance!) Gravy does the same as well.
Pepper, garlic, green pepper and imitation vanilla tend to get bitter when frozen. And very strong. It is best to wait until thawing to add those. Onion and paprika will change slightly in flavor. Not bad but a distinct difference. Anything you freeze that is fatty, omit the salt. Salt makes the product rancid rather quickly. Wait until thawing.
Do not freeze cooked noodles. They get very mushy and take on that warmed over taste.
Gelatin weeps, fried food (except for French Fries and Onion Rings)gets soggy and gross and loses all crispness. (very gross!)
If you make a casserole and want to put cheese on top of it, wait until after it is thawed. It will get very soggy otherwise.
If you want to add potatoes to any soup or such, don't. While whole potatoes freeze well, diced ones in soups do not. They can get water logged and way too soft.
Hope some of this helps
