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It depends. For soups and stews, I freeze them in gallon ziplock bags, then freeze/lay them flat, to stack them. For casseroles, I either use the disposable ones or I layer foil in a regular pan, put the casserole in there, flash freeze, then remove with the foil and stick in a bag (obviously you can only do this with an 8x8 unless you have some massive freezer bag).
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