OK - you've just slaved for hours and made a few large casseroles for
future use.
You wanna freeze the food in portions for two people. At what temp
do you transfer it into containers for the freezer? When it's almost
room temp, still darn hot, just a bit warm, or right out of the
casserole? Once into the containers, do you let it cool some more, or
stick into freezer?
I want ti insure food safety but don't want to tax the freezer too
much. What's your method?

Does immersion in a cold water bath really speed the cooling process?
I am definitely not a heating and cooling expert, yuh kin tell.