Turkey and Stuffing Bake (Jenny Stanger, www.freezerdinner.com)
(makes 3 casseroles, one to eat today and 2 to freeze)

3 pkgs (6 oz each) stuffing mix
10-11 cups turkey or chicken (cooked and cubed)
2 C (8 oz) shredded cheddar cheese
2 cans (10 ¾ oz) cream of celery soup
3 cans (10 ¾ oz) cream of chicken soup
1 can (10 ¾ oz) cream of mushroom soup
1 can (12 oz) evaporated milk
1 ½ C (6 oz) shredded Swiss cheese
salt and pepper to taste

Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. Combine the soups and milk in a separate bowl. Pour 1 cup soup mixture into each of three greased 9-by-13-inch foil baking pans. Top with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover with layers of plastic wrap or foil and freeze two casseroles for up to three months. Label the frozen dishes: 350 degrees for 1 hour 20 mins. Cover the remaining casserole with foil and bake at 350 degrees for 30-35 mins or until bubbly. Let stand 5-10 minutes before serving.

To serve: Bake, frozen and uncovered, at 350 degrees for 90 minutes or until bubbly. Or defrost overnight in the fridge and bake at 350 degrees for 35-40 minutes. Let stand 5-10 minutes before serving. (The fast way to do cooked turkey is to buy a 3-4 pound boneless turkey breast, bake it and then cube it.)