Freezer Meals 101

Less time cooking, more time living

Ham and Potato Casserole (freezer meal)

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Looking for a way to use up leftover ham? This casserole works beautifully for that. It is a simple and inexpensive ham and potato casserole that’s very family friendly. And it can be made as a freezer meal. white plate with cheesy potato cubes topped with red ketchup. Text reads "Ham and Potato freezer meal casserole"Tossing this into a freezer bag is so quick. If you have a lot of leftover ham after Thanksgiving or Easter, you can make several of these casseroles to freeze. 

Using frozen hash browns is a much faster way to throw together a meal with potatoes and they work better in a freezer meal. This is a trick I also use in our Beef Hash.

Ham and Potato Casserole Recipe:

Ingredients:

  • 4 cups frozen hash browns (cubes)
  • 1 1/2 cups cubed ham (I use black forest ham, but you can also use leftover ham from a holiday meal if you have it)
  • 1/2 cup onions, chopped
  • 1 cup cheddar cheese, shredded
  • 10 oz. can cream of chicken soup
  • 1/2 cup sour cream
  • salt and pepper to taste

Assembly instructions:

  1. Cube the ham. Chop the onions. Grate the cheese.
  2. Add all ingredients to a large resealable freezer bag. Squish to combine the ingredients well.
  3. Remove excess air and seal. Freeze.

Cooking instructions:

  1. Thaw.
  2. Spray a casserole dish with cooking spray.
  3. Dump the bag ingredients in. Bake at 375° for 50-55 minutes.

Most of my kids like to squeeze some ketchup on top of theirs. You can eat it plain, with ketchup, or with hot sauce. 

This is one of those recipes where you can’t really go wrong. You can change it up by adding a different type of cheese, topping with breading, or adding your favourite seasonings.

Print
Ham and Potato Casserole
Course: Main Course
Keyword: ham, potato
Servings: 4
Ingredients
  • 4 cups frozen hash browns cubes
  • 1 1/2 cups cubed ham
  • 1/2 cup onions chopped
  • 1 cup cheddar cheese shredded
  • 10 oz. can cream of chicken soup
  • 1/2 cup sour cream
  • salt and pepper to taste
Instructions
Assembly instructions:
  1. Cube the ham. Chop the onions. Grate the cheese.
  2. Add all ingredients to a large resealable freezer bag. Squish to combine the ingredients well.
  3. Remove excess air and seal. Freeze.
Cooking instructions:
  1. Thaw.
  2. Spray a casserole dish with cooking spray.
  3. Dump the bag ingredients in. Bake at 375° for 50-55 minutes.

You might want to try these other family friendly freezer meals:

Easy Beef Hash

Chicken Asparagus Bake

Cheesy Tater Tot Chicken Casserole

Buffalo Ribs in the Instant Pot (freezer meal)

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This simple Instant Pot recipe has just a few ingredients but is so tasty. Make Buffalo Ribs as a meal or to serve as a game day snack. If you like buffalo wings but want to change it up a bit, this is a great way to go.

ribs sit in a red basket with a bottle of Frank's hot sauce in the background. Text reads "Buffalo Ribs freezer meal"You can serve these along an assortment of our other game day make ahead recipes such as Hot Roast Beef or Ham Sandwiches or KFC Style Chicken.

Buffalo Ribs Recipe:

Ingredients:

  • 1 rack of ribs (approximately 2 lbs.)
  • 1 cup buffalo sauce, plus more for serving
  • salt and pepper to taste

For cooking day:

  • 1 cup water

Assembly instructions:

  1. Season the ribs with salt and pepper. 
  2. Place in a large resealable freezer bag.
  3. Pour in the buffalo sauce and squish to coat.
  4. Remove excess air, seal, and freeze.

Instant Pot cooking instructions:

  1. Thaw.
  2. Place the ribs in the Instant Pot.
  3. Add the water and secure the lid on your Instant Pot.
  4. Set the timer for 25 minutes on manual.
  5. Do a natural release.
  6. Serve brushed with additional buffalo sauce.

I prefer using Frank’s Red Hot Wings as the sauce, but feel free to use whatever your favourite brand of buffalo sauce is. 

If you want, you can sprinkle a bit of parsley on the ribs before serving. And if you like things spicy, you can of course add more of the buffalo sauce.

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Instant Pot Buffalo Ribs
Prep Time
5 mins
Cook Time
25 mins
 
Course: Main Course
Keyword: ribs
Ingredients
  • 1 rack ribs approximately 2 lbs.
  • 1 cup buffalo sauce plus more for serving
  • salt and pepper to taste
For cooking day:
  • 1 cup water
Instructions
Assembly instructions:
  1. Season the ribs with salt and pepper.
  2. Place in a large resealable freezer bag.
  3. Pour in the buffalo sauce and squish to coat.
  4. Remove excess air, seal, and freeze.
Instant Pot cooking instructions:
  1. Thaw.
  2. Place the ribs in the Instant Pot.
  3. Add the water and secure the lid on your Instant Pot.
  4. Set the timer for 25 minutes on manual.
  5. Do a natural release.
  6. Serve brushed with additional buffalo sauce.

You might also be interested in these make ahead Instant Pot recipes: 

Instant Pot Shrimp Boil

Instant Pot Turkey Sloppy Joes

Philly Chicken Sandwiches

Crock Pot Jambalaya Soup (freezer meal)

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Experience the Creole flavours of Jambalaya in a bowl with this Crock Pot Jambalaya soup. This recipe is on the spicy side, but not in an overpowering way. It can be adjusted for those who like things extra spicy by adding extra cayenne in the recipe or by adding hot sauce when it’s served.black bowl with shrimp, sausage, vegetables, liquid with a spoon. Text reads "Jambalaya Inspired Soup"Growing up in a meat and potatoes type of family, I had never heard of Jambalaya, but in my teen years, I would sometimes go to a restaurant where if any person ordered Jambalaya, the entire wait staff and kitchen would all shout out “Jambalaya” at the top of their lungs. Naturally, this made me curious. What could this mysterious dish be and what would it taste like?

Also, I liked hearing this cheerful chorus ring out through the restaurant and wanted to hear it again. So I ordered it for myself and got to taste a new blend of flavours. I was an immediate fan. Since then, I’ve tried many variations on the classic cajun dish including this soup.

Jambalaya Soup Recipe:

Ingredients:

  • 1/2 lb. hot breakfast sausage slices, cooked and quartered
  • 1/2 lb. cajun spiced smoked sausage, sliced
  • 1/2 lb. precooked shrimp, frozen, tails removed
  • 3 medium stalks celery, coarsely sliced
  • 3 medium carrots, coarsely sliced
  • 2 cloves garlic, minced
  • 15 oz. can diced tomatoes
  • 8 oz. tomato sauce
  • 1/2 small head of cabbage, sliced and coarsely chopped
  • 4 oz. jar sliced pimentos
  • 1 cup Burgundy wine
  • 1 1/4 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 3/4 tsp. coarse salt
  • 1/2 tsp. oregano or Mexican oregano
  • 1/2 tsp. basil 
  • 1/2 tsp. black pepper
  • 1/4 tsp. thyme 
  • 1/4 tsp. cayenne pepper

For cooking day:

  • 2 cups water
  • 2 Tbsp. cornstarch

Assembly instructions:

  1. Chop the vegetables and cook and cut the meats.
  2. Place the prepared meat, vegetables, and all other ingredients and seasonings (except for the water and cornstarch) in a large resealable bag. 
  3. Remove the excess air from the bag, seal, and freeze. 

Crock pot cooking instructions:

  1. Thaw.
  2. Dump all the ingredients from the bag into a slow cooker.
  3. Mix the cornstarch and water and pour over the ingredients in the Crock Pot.
  4. Cook on high for four hours.
  5. Serve warm with Louisiana hot sauce your favourite hot sauce on the side for the spice lovers. 

Stovetop cooking instructions:

  1. Thaw.
  2. Just simmer the soup in a large pot on the stovetop over medium high heat, stirring periodically until the vegetables have softened to your liking.
  3. Serve warm with hot sauce on the side.

Note that traditionally, Jambalaya has rice. If you want to add rice to this recipe, it’s a nice addition and it stretches out the meal to make it more filling and more economical as it feeds more people that way. Just be sure to add more liquid to compensate.

Is Jambalaya Cajun or Creole?

Well, this question is a tricky one because the answer is, it’s both. The general rule of thumb is that if the dish is reddish or orange in colour, it’s Creole. If it’s brown, it’s Cajun. This is because of the blend of spices used. Either way, it’s always delicious!

What do I serve with Jambalaya soup?

This soup is hearty enough to be served on its own as a meal, but if you want to add a side, here are some simple suggestions:

Print
Jambalaya Soup
Course: Soup
Cuisine: Cajun
Keyword: soup
Ingredients
  • 1/2 lb. hot breakfast sausage slices cooked and quartered
  • 1/2 lb. cajun spiced smoked sausage sliced
  • 1/2 lb. precooked shrimp frozen, tails removed
  • 3 medium stalks celery coarsely sliced
  • 3 medium carrots coarsely sliced
  • 2 cloves garlic minced
  • 15 oz. can diced tomatoes
  • 8 oz. tomato sauce
  • 1/2 small head of cabbage sliced and coarsely chopped
  • 4 oz. jar sliced pimentos
  • 1 cup Burgundy wine
  • 1 1/4 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 3/4 tsp. coarse salt
  • 1/2 tsp. oregano or Mexican oregano
  • 1/2 tsp. basil
  • 1/2 tsp. black pepper
  • 1/4 tsp. thyme
  • 1/4 tsp. cayenne pepper
For cooking day:
  • 2 cups water
  • 2 Tbsp. cornstarch
Instructions
Assembly instructions:
  1. Chop the vegetables and cook and cut the meats.
  2. Place the prepared meat, vegetables, and all other ingredients and seasonings (except for the water and cornstarch) in a large resealable bag.
  3. Remove the excess air from the bag, seal, and freeze.
Crock pot cooking instructions:
  1. Thaw.
  2. Dump all the ingredients from the bag into a slow cooker.
  3. Mix the cornstarch and water and pour over the ingredients in the Crock Pot.
  4. Cook on high for four hours.
  5. Serve warm with Louisiana hot sauce your favourite hot sauce on the side for the spice lovers.
Stovetop cooking instructions:
  1. Thaw.
  2. Just simmer the soup in a large pot on the stovetop over medium high heat, stirring periodically until the vegetables have softened to your liking.
  3. Serve warm with hot sauce on the side.
Recipe Notes

Note: Traditionally, Jambalaya has rice in it so feel free to add rice to the recipe, but be sure to add more liquid to compensate. 

Check out some of our other hearty make ahead soups:

Chunky Cream of Chicken SoupHearty Hamburger Soup

Stuffed Pepper Soup

Tater Tot Sloppy Joes Casserole

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It may not be Instagram-pretty, but this is a meal your kids will be asking for again and again. This tater tot sloppy joes casserole is about as easy a recipe as they come. With just four ingredients, you’ve got a fully kid-approved dinner. white casserole dish with tater tots on top, plate and fork nearby. Text reads "Tatertot Sloppy Joes Casserole"

I make this as a freezer meal, but if you prefer, you can bake it and eat it right after you assemble it. 

In my house, if it has tater tots, the kids will eat it. Whether it’s our Cheesy Slow Cooker Chicken Tater Tot Casserole, our Pizza Tater Tot Casserole, Beef and Veggie Tater Tot dish, or this one, it’s a hit. 

Tater Tot Sloppy Joes Casserole Recipe:

Ingredients:

  • 32 oz. bag tater tots
  • 2 lbs. ground beef, browned
  • 15 oz. can Sloppy Joes sauce
  • 8 oz. cheddar cheese, shredded

Assembly instructions:

  1. Brown the ground beef.
  2. Place the browned ground beef at the bottom of a casserole dish or aluminum tray. (If I’m freezing it, I use an aluminum tray. If I’m baking it to serve right then, I use a casserole dish.)
  3. Pour the sloppy joe sauce on top of the beef and mix well.
  4. Sprinkle cheddar cheese on top of the ground beef mixture.
  5. Take the tater tots and lay them in a single layer on top of the cheese.
  6. Cover tightly with two layers of aluminum foil. 
  7. Freeze.

Cooking instructions:

  1. Thaw.
  2. Bake for 25 minutes at 400°.
Print
Tater Tot Sloppy Joes Casserole
Course: Main Course
Keyword: tater tot casserole
Servings: 5 people
Ingredients
  • 32 oz. bag tater tots
  • 2 lbs. ground beef browned
  • 15 oz. can Sloppy Joes sauce
  • 8 oz. cheddar cheese shredded
Instructions
Assembly instructions:
  1. Brown the ground beef.
  2. Place browned ground beef at the bottom of a casserole dish or aluminum tray.
  3. Pour the sloppy joe sauce on top of the beef and mix well.
  4. Sprinkle cheddar cheese on top of the ground beef mixture.
  5. Take the tater tots and lay them in a single layer on top of the cheese.
  6. Cover tightly with two layers of aluminum foil.
  7. Freeze.
Cooking instructions:
  1. Thaw.
  2. Bake for 25 minutes at 400°.

You might also want to check out these other freezer meal tater tot casseroles:

Easy Cheesy Chicken Tater Tot Casserole

Tater Tot Pizza Casserole

Crock Pot Tater Tot Casserole with Beef and Veggies

Chunky Cream of Chicken Soup (freezer meal)

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If there were an award given for “hits the spot comfort food”, this chunky cream of chicken soup would win it! It’s got all the requirements. Hearty, good on a cold day, reminiscent of childhood. blue bowl with cubed chicken, carrots, onions, celery. Text reads "chunky cream of chicken soup"This hearty soup is great for cold or dreary days. It’s got enough sustenance to make this a full meal, but you can serve it with crusty bread and a side salad if you wish.

Chunky Cream of Chicken Soup Recipe:

Ingredients:

  • ½ cup butter
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 4 medium carrots, peeled and chopped
  • 1/3 cup flour
  • 6 cups chicken broth
  • 3 sprigs fresh thyme
  • 3-4 leaves of sage, chopped
  • 1 tsp. poultry seasoning
  • 2 ¾ cups cooked chicken, cubed
  • ½ cup heavy cream
  • salt and freshly ground black pepper to taste
  • parsley for garnish (optional)

Instructions:

  1. In a large pot over medium heat, melt the butter.
  2. Add the chopped onion, celery, and carrots.
  3. Cook for about 10 minutes stirring occasionally, until the vegetables are soft.
  4. Add the flour and cook, stirring constantly for an additional 2 minutes.
  5. Slowly pour in the broth.
  6. Bring the soup to a low boil while stirring constantly.
  7. Add the sage, thyme, and poultry seasoning.
  8. Turn the heat to low and add the cream.
  9. Stir in the chicken and simmer for 25-35 minutes.
  10. Season to taste with salt and pepper.
  11. Ladle into soup bowls.
  12. Garnish with parsley if desired and serve.

Instructions to make this as a freezer meal:

You can make this soup as a freezer meal in two ways. The first is to put all of the ingredients into a large resealable bag, seal and freeze and then on the day you want to serve it, take it out of the freezer to thaw and simmer on the stovetop in a large pot for about an hour.

OR you can cook the soup using the full stovetop instructions and then put in a freezer safe container to reheat when needed. If you use this method, you can freeze it in smaller containers and only take out as much as you need for a lunch or dinner. Ways to adapt this recipe:

To make this soup gluten free, substitute cornstarch or gluten free flour for the flour.

If you want a vegetarian version, substitute vegetable broth for the chicken broth and use white navy beans in place of the chicken. 

Print
Chunky Cream of Chicken Soup
Course: Soup
Keyword: cream of chicken soup, soup
Servings: 4 people
Ingredients
  • ½ cup butter
  • 1 onion chopped
  • 3 stalks celery chopped
  • 4 medium carrots peeled and chopped
  • 1/3 cup flour
  • 6 cups chicken broth
  • 3 sprigs fresh thyme
  • 3-4 leaves sage chopped
  • 1 tsp. poultry seasoning
  • 2 ¾ cups chicken cooked and cubed
  • ½ cup heavy cream
  • salt and pepper to taste
  • parsley for garnish optional
Instructions
  1. Instructions:
  2. In a large pot over medium heat, melt the butter.
  3. Add the chopped onion, celery, and carrots.
  4. Cook for about 10 minutes stirring occasionally, until the vegetables are soft.
  5. Add the flour and cook, stirring constantly for an additional 2 minutes.
  6. Slowly pour in the broth.
  7. Bring the soup to a low boil while stirring constantly.
  8. Add the sage, thyme, and poultry seasoning.
  9. Turn the heat to low and add the cream.
  10. Stir in the chicken and simmer for 25-35 minutes.
  11. Season to taste with salt and pepper.
  12. Ladle into soup bowls.
  13. Garnish with parsley if desired and serve.
Recipe Notes

Instructions to make this as a freezer meal:

You can make this soup as a freezer meal in two ways. The first is to put all of the ingredients into a large resealable bag, seal and freeze and then on the day you want to serve it, take it out of the freezer to thaw and simmer on the stovetop in a large pot for about an hour. OR you can cook the soup using the full stovetop instructions and then put in a freezer safe container to reheat when needed. If you use this method, you can freeze it in smaller containers and only take out as much as you need for a lunch or dinner. 

You might also be interested in these tasty freezer soup recipes:

Hamburger Soup

Spicy White Bean and Chicken Soup

Crock Pot Enchilada Soup