Freezer Meals 101

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casserole

Spanish Rice Casserole (freezer meal)

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I love it when a meal doesn’t need side dishes. This cheesy all in one Spanish Rice casserole freezer meal is so easy to make. Everything is cooked ahead so it can be on the table quickly.multi coloured plate heaped with cheesy rice casserole. Text reads "Spanish Rice freezer meal"

Spanish Rice Recipe:

  • 1 lb. ground beef, cooked
  • 2 cloves garlic, minced
  • 4 cups pasta sauce
  • 2 cups cooked white or brown rice, cooked and cooled
  • 1/2 cup onion, diced
  • 1/2 green pepper, diced
  • 2 1/4 oz. can sliced black olives (or half the can)
  • 2 cups cheddar cheese, shredded

Assembly instructions:

  1. Brown the beef.
  2. Cook and cool the rice.
  3. Chop the vegetables.
  4. Place the grated cheddar cheese in a medium resealable bag.
  5. Put all the other ingredients in a large resealable bag and squish to mix together. Remove excess air and seal. Staple the bags together above the seal.
  6. Freeze.

Cooking instructions:

  1. Thaw.
  2. Put the contents of the large bag in a large casserole dish and top with cheese.
  3. Bake for 30-40 minutes at 350°.

Variations of the Spanish Rice Casserole:

  • Use veggie ground round in place of the ground beef to make this meal vegetarian.
  • Omit the olives if you’re not a fan of black olives or add the full can if you can’t get enough.
  • Use red or orange peppers in place of the green peppers if you want a milder flavour. 
  • Serve with hot sauce if you like things spicy.
  • You can change up the flavours a bit by trying this recipe with different pasta sauces. Use whichever your favourites are.

You can find this easy freezer meal recipe in our Gluten Free Freezer Meal Menu Plan. It also contains other recipes, prep lists, shopping lists, and printable labels.

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Spanish Rice
Prep Time
25 mins
Cook Time
35 mins
 
Course: Main Course
Cuisine: Mediterranean
Ingredients
  • 1 lb. ground beef cooked
  • 2 cloves garlic minced
  • 4 cups pasta sauce
  • 2 cups (cooked) white or brown rice cooked and cooled
  • 1/2 cup onion diced
  • 1/2 green pepper diced
  • 2 1/4 oz. can sliced black olives or half the can
  • 2 cups cheddar cheese shredded
Instructions
Assembly instructions:
  1. Brown the beef.
  2. Cook and cool the rice.
  3. Chop the vegetables.
  4. Place the grated cheddar cheese in a medium resealable bag.
  5. Put all the other ingredients in a large resealable bag and squish to mix together. Remove excess air and seal. Staple the bags together above the seal.
  6. Freeze.
Cooking instructions:
  1. Thaw.
  2. Put the contents of the large bag in a large casserole dish and top with cheese.
  3. Bake for 30-40 minutes at 350°.

Check out these other freezer meal casseroles:

Chicken Asparagus Casserole

Chicken Wild Rice Casserole

Southern Style Ground Beef Casserole

 

Easy Tuna Casserole Freezer Meal

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I know that tuna isn’t everyone’s cup of tea, but for me, a good tuna casserole with noodles is totally comfort food. This make ahead recipe is so easy. steaming hot noodles, sauce, green peas in a baking dish. Text reads "Make Ahead Tuna Casserole"

I know canned tuna sometimes gets a bad rap, but this dish is actually really tasty. And it’s super economical so it’s a great budget meal. I always make several at one time to freeze as that way, I can buy cans of tuna in bulk when they are on sale. This saves even more time and money.

Can you freeze tuna casserole?

Yes, tuna casserole freezes beautifully! Tuna noodle casserole can be frozen 3 ways. 

  1. Freeze the mixture WITHOUT the noodles and then cook the noodles on the day of serving and add them together before baking. This is my preferred method because it ensures the best texture consistency of the noodles.
  2. Cook the noodles to slightly under where you want them cooked, drain and mix into the rest of the mixture before freezing. Then thaw and bake.
  3. Make the full recipe including the noodles and bake and then freeze. Then thaw and reheat. This is my least favourite method as there is the risk of the finished casserole being overcooked or being somewhat dried out. 

Make Ahead Tuna Casserole Recipe:

Ingredients:

  • 2x 6 oz. cans flaked tuna, drained
  • 1/4 cup onion, chopped
  • 2 cups grated cheddar cheese
  • 2x 10 oz. cans cream of mushroom soup
  • 1 cup frozen peas
  • 1/2 cup red pepper, chopped
  • 1 tsp. pepper

For cooking day:

  • package of egg noodles

Assembly instructions:

  1. Mix everything together in a large bowl.
  2. Put mixture into a large resealable bag.
  3. Remove the excess air and seal. Lay flat and freeze.

Cooking instructions:

  1. Thaw.
  2. Cook egg noodles according to package directions.
  3. Mix the noodles with the contents of the freezer bag.
  4. Put in a casserole dish and bake at 425° for 20-30 minutes.

This recipe is included in our Family Favourites Freezer Meal Plan along with other easy recipes, prep lists, shopping lists, and printable labels.

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Make Ahead Tuna Casserole
Prep Time
15 mins
Cook Time
30 mins
 
Course: Main Course
Cuisine: American
Keyword: tuna, tuna casserole
Servings: 6
Ingredients
  • 2 6 oz. cans flaked tuna drained
  • 1/4 cup onion chopped
  • 2 cups cheddar cheese shredded
  • 2 10 oz. cans cream of mushroom soup
  • 1 cup frozen peas
  • 1/2 cup red pepper chopped
  • 1 tsp. pepper
For cooking day:
  • 1 package of egg noodles
Instructions
Assembly instructions:
  1. Mix everything together in a large bowl.
  2. Put mixture into a large resealable bag.
  3. Remove the excess air and seal. Lay flat and freeze.
Cooking instructions:
  1. Thaw.
  2. Cook egg noodles according to package directions.
  3. Mix the noodles with the contents of the freezer bag.

  4. Put in a casserole dish.

  5. Bake at 425° for 20-30 minutes.

Some of our other family friendly freezer meals:

Chicken Asparagus BakeCrock Pot Pizza Casserole

Easy Beef Hash

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.

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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

Stuffed Pepper Casserole (Freezer Meal)

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Visually, this is a beautiful dish. The bright colours of the peppers just pop. This stuffed pepper casserole also happens to be delicious. a white bowl in the corner has a yellow pepper, red pepper, and green onions. Nearby, a white casserole dish is filled with hamburger, rice, and green, yellow, and red pepper. The text reads "Stuffed Pepper Casserole freezer meal gluten free"Our family really likes these combinations of flavours as evidenced by our stuffed pepper soup, stuffed pepper skillet, and stuffed pepper recipes! As a mom, I like that these dishes represent an all in one, healthy meal I can serve my family.

Stuffed Pepper Casserole Recipe:

Ingredients:

  • 1 lb. lean ground beef, browned
  • 1/2 an onion, chopped
  • 1 cup Basmati rice, when measured uncooked
  • 1 tsp garlic, minced
  • 1 each red, orange, and yellow bell peppers, chopped into ½ inch pieces
  • 1/4 cup tomato paste
  • 14.5 oz can petite diced tomatoes, drained
  • 2 Tbsp. Worcestershire sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Assembly instructions:

  1. Brown the ground beef. Chop the peppers and onion.
  2. Cook the rice according to the package directions. Allow the rice to cool.
  3. Add the ground beef, chopped onion, minced garlic, chopped peppers, shredded cheese, tomato paste, drained can of diced tomatoes, Worcestershire sauce, and seasonings to a large resealable freezer bag.
  4. Remove the excess air from the bag, seal, and freeze.

Cooking instructions:

  1. Thaw.
  2. Preheat oven to 350°.
  3. Spray a 9×13 baking dish with cooking spray.
  4. Dump the contents of the freezer bag in the casserole dish and spread out evenly.
  5. Bake uncovered for 35 minutes.

This casserole is gluten free and hearty. It’s a nice all in one meal.

You might enjoy these other all in one recipes:

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Stuffed Pepper Casserole
Prep Time
20 mins
Cook Time
25 mins
 
Course: Main Course
Cuisine: Mexican
Keyword: casserole, stuffed pepper
Servings: 6 servings
Ingredients
  • 1 lb. lean ground beef browned
  • 1/2 onion chopped
  • 1 cup Basmati rice when measured uncooked
  • 1 tsp garlic minced
  • 1 each red, orange, and yellow bell peppers chopped into ½ inch pieces
  • 1/4 cup tomato paste
  • 14.5 oz can diced tomatoes drained
  • 2 Tbsp. Worcestershire sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
Instructions
Assembly instructions:
  1. Brown the ground beef. Chop the peppers and onion.
  2. Cook the rice according to the package directions. Allow the rice to cool.
  3. Add the ground beef, chopped onion, minced garlic, chopped peppers, shredded cheese, tomato paste, drained can of diced tomatoes, Worcestershire sauce, and seasonings to a large resealable freezer bag.
  4. Remove the excess air from the bag, seal, and freeze.
Cooking instructions:
  1. Thaw.
  2. Preheat oven to 350°.
  3. Spray a 9x13 baking dish with cooking spray.
  4. Dump the contents of the freezer bag in the casserole dish and spread out evenly.
  5. Bake uncovered for 35 minutes.

Freezer Chicken Pot Pie Filling

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Chicken pot pie is one of my all time favourite comfort foods. For four years, I’ve been attempting to create a freezer chicken pot pie recipe. Every single attempt was a flop. Either the topping became too mushy or the sauce didn’t have the right texture once it was thawed and cooked. Then I decided to switch tactics.

The last time we made freezer meals, I took some of our leftover ingredients and made a chicken pot pie filling. I ensured that I wouldn’t have mushy topping or gross textured sauce by leaving those out. For the make ahead portion of this, I only included the filling. Make Ahead Chicken Pot Pie Filling #freezermeals101 #freezercooking #comfortfood #chickenrecipes #chickenpotpie #makeaheadmeals

It still saved a ton of time because all the chopping was done, the chicken was cooked, and the seasonings were there. On the day I served it, all I had to do was add a few ingredients to form the sauce, top with pre-made biscuits, and bake.

The best part is that it maintained its incredible flavour. It has the perfect crispness and the sauce was just right.If you’re a fan of good chicken pot pie, you’re going to love how much easier this is. It allows you to make it anytime by pulling the filling out of your freezer anytime the craving hits!

I recommend that you make several bags of freezer chicken pot pie filling at once. This saves even more time.

Make Ahead Chicken Pot Pie Filling:

  • 3 chicken breasts, boneless and skinless, cooked and cubed
  • 10 mushrooms, sliced
  • 1 red pepper, chopped
  • 3/4 cup frozen peas
  • 1 onion, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. ground sage
  • 1/4 tsp. marjoram
  • 1/4 tsp. thyme

On the day of cooking:

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup milk
  • 340 g package Pillsbury Country Biscuits

Assembly instructions:

  1. Cook and cube chicken. Allow to cool.
  2. Chop onion and red pepper and slice the mushrooms.
  3. Add the chicken, onions, red peppers, mushrooms, and peas to a large resealable plastic bag. Add in the seasonings and give it a quick shake. Remove the excess air from the bag and seal before freezing. 

Cooking instructions:

  1. Take the filling out of the freezer to thaw. Dump the bag contents into a skillet over medium-high heat. Cook for 5 minutes.
  2. Add the butter and flour and stir. When well mixed in, slowly pour in the milk.
  3. Heat for another 3-5 minutes until sauce has thickened slightly.
  4. Transfer the chicken pot pie filling to an oven safe casserole dish.
  5. Top with the country biscuits.*
  6. Bake at 400° for 18-20 minutes and the biscuits are golden brown.

*I like to split the biscuits in half lengthwise so they are thinner and less doughy. I like more of a crispy texture, but if you prefer more of a dumpling texture, leave the biscuits whole when placing them on top.

Other freezer meals that may interest you:

Chicken Pasta Bake Tater Tot Pizza Casserole 

Chicken and Vegetable Casserole with Crispy Onion Topping 

Print
Chicken Pot Pie
Prep Time
15 mins
Cook Time
18 mins
 
Course: Main Course
Keyword: chicken, chicken pot pie
Ingredients
  • 3 chicken breasts boneless and skinless, cooked and cubed
  • 10 mushrooms sliced
  • 1 red pepper chopped
  • 3/4 cup frozen peas
  • 1 onion chopped
  • 1/2 tsp. salt
  • 1/2 tsp. ground sage
  • 1/4 tsp. marjoram
  • 1/4 tsp. thyme
On the day of cooking:
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup milk
  • 340 g package Pillsbury Country Biscuits
Instructions
Assembly instructions:
  1. Cook and cube chicken. Allow to cool.
  2. Chop onion and red pepper and slice the mushrooms.

  3. Add the chicken, onions, red peppers, mushrooms, and peas to a large resealable plastic bag. Add in the seasonings and give it a quick shake. Remove excess air from the bag, seal and freeze.

Cooking instructions:
  1. Take the filling out of the freezer to thaw. Dump the bag contents into a skillet over medium-high heat. Cook for 5 minutes.
  2. Add the butter and flour and stir. When well mixed in, slowly pour in the milk.
  3. Heat for another 3-5 minutes until sauce has thickened slightly.

  4. Transfer the chicken pot pie filling to a casserole dish.

  5. Top with the country biscuits.
  6. Bake at 400° for 18-20 minutes and the biscuits are golden brown.