For casserole type cooking, I sometimes assemble several lasagnas or tortilla chili casseroles and put them in the freezer.  Then I can just pull them out and bake them in the Sun Oven until I’m ready to eat.  The longer they cook, the better they taste.  Going from frozen to fully baked takes extra time in the winter.   I have found that I can freeze uncooked casseroles in either ceramic dishes or the black pans that came with the ovens.  If I use the ceramic dishes, I can reheat leftovers in the microwave when the sun isn’t shining.  If I use the black metal pans, I have to turn on the oven for reheating or extra cooking, and I try to avoid that.  Since I can’t fit a 9 x 13 baking dish in the Sun Oven, I put my lasagnas and other casserole type dishes in Pyrex loaf pans (great for dinners for 2 or 3 people) or any other ceramic dish that will fit in the Sun Oven and then use one of my dark or black lids to cover the casserole when it is cooking outside.  The lid doesn’t have to fit tightly. I don’t use aluminum foil to cover the pot since it will reflect instead of absorb the heat. When reheating in the microwave, I cover the pots with a ceramic plate.  My conclusion for casseroles:  In the summer when I am confident that I have hours of heat and sun, the black pots with lids are great.  In the winter when I am more likely to need some microwave backup, the ceramic dishes are the better choice.