I have done this in the past, though not in depth at all recently. Funny you should mention it today, as I just sat down here at the table with my favorite freezer cookbook, Not Your Mother's Make-Ahead and Freeze Cookbook, by Jessica Fisher. We have been struggling with eating out too much due to the change in schedules with me working and Earl still in grad school full-time along with his full-time job. I am determined to cut down the grocery and eating out bills without sacrificing health and quality of meals.
Anyway, storage really depends on what you are making/freezing. In the past, I did a lot of meals ready to go. I bought the bulk packs of 1/2 size steam table pans at Sam's Club, way cheaper than individual ones at the store. They are not quite 9 x 13, but pretty close. Those slide nicely into a 2 gallon freezer bag. For some foods, such as hashbrown casserole or mac and cheese, I put it in gallon freezer bags, laid them flat to freeze, and then they can be stood up like books on your freezer shelves for easy storage. Or kept flat, however they best fit. Then, when thawed, you can pour it into a glass pan for heating. More recently, I've been doing more meal starters as opposed to full meals, so would freeze chicken in a marinade or something like that. Hoping to get a few meals ready to go as well, for the crazy nights like tonight when Earl is busy and I need to get two girls to dance at different times.
HTH.