When it comes to cooking in the kitchen, my motto is “Eat all the things.” Just kidding. It’s really “Work smarter, not harder.”
I cook for a small army every day, and I have found that I am most productive when working in batches. What this means is that if I’m already exerting the energy to get food out and cook it and am already getting dishes dirty, then I might as well roll up my sleeves and really get to work by making extra food for later.
Think of it as your own little BOGO meal. Except maybe it’s MOGO — MAKE ONE, GET ONE. Ha!
Since you’re already making a casserole for your family, you might as well spend a few extra minutes making another one to freeze for later. That way, when life gets crazy and you’re desperate for an easy meal, you’ve already got one in the freezer ready to cook at a moment’s notice. High-fives for everyone!
These casseroles can all be frozen as one whole casserole or as individual portions. Simply bake them, cool them completely, and wrap them tightly in foil. They will keep for up to 3 months.
To reheat the casseroles cover them loosely with foil in a 350°F oven. It’s best to reheat individual portions in the microwave.
Want more meals to double and freeze? Try these!
TIP! Don’t want your casserole dish tied up in the freezer? Line the dish with foil, bake, then cool and freeze the casserole. Once the casserole is solid, lift the it out, wrap it in foil, and transfer it to a freezer bag. When ready to bake, unwrap the casserole and transfer it back to the original casserole dish.
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This is a hardcore comfort food classic that comes fully loaded with meat and veggies. Basically, everyone on the planet loves this dish because it’s hearty and filling. Your freezer is begging for this all in one casserole.
Ah, good old chicken and rice! Our version skips the canned soup stuff and we go for the real deal. It’s the perfect blend of all things herby, creamy, and mushroomy!
Meet lasagna’s wild and chaotic cousin, ZITI! You still get all those great flavors but it only takes a fraction of the work. You’ll love this so much that you may want to triple the recipe so you have extra for your extras.
This vegetarian casserole amps up the spice profile! We tossed in a few greens for added color and nutrition and the cornbread biscuit topping is right on the money.
Love shepherd’s pie but want a little more nutrition? With a few swaps here and there, this version does the trick! Added bonus: If you’re short on time, you can use frozen veggies and pre-shredded cheese.
Simple ingredients, maximum flavor. Let’s face it, broccoli and cheese together is always a winner. Yay again! Once this is cooked, you can serve it over rice (which you can also make and freeze if you need to).
This jazzy version of a pasta bake pulls out all the stops and really brings comfort food to the next level. It has plenty of cheese, cubed ham, and you could use any veggies you have on hand, or you could take the frozen veggie route!
This calls for shredded turkey, but if you don’t have that, then using shredded chicken is A-OK. Quick tip: To save time, prep the ingredients and start on the onions and peppers while the quinoa cooks.
You can’t have a casserole roundup without having lasagna in it! This is the classic meat and marinara version for all you purists out there.
If you’re wanting to have a lasagna in your freezer, but desire something a little different, try this pesto version! And when you’re done making it, you can happily exclaim, “Presto pesto!”
Yes, it’s another shepherd’s pie, but this time we are going meatless! We’ve got carrots and mushrooms and peas and green beans that are all bathed in a creamy sauce and topped with cheesy mashed potatoes. Yum!