Make Ahead Tip: Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months. Thaw in the refrigerator before baking.
Equipment: 6 individual gratin dishes or a 1 1/2-quart shallow baking dish
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
3 starch, 1/2 reduced-fat milk, 1 medium-fat meat