Do you have a bonus fridge or freezer? My family was just gifted a standing freezer for our garage, and I have daydreams of it stacked with organized bins of grab-and-go breakfasts, homemade ice cream, and prepared slow cooker meals.
I'm starting to fill it with casseroles that I can prep on Sunday afternoon and that can be halved — one portion being eaten that evening and the other frozen for future eating. After a few short weeks I'll have a stash of casseroles that can save me on busy weeknights. Here are 10 casseroles that I'm starting with — all of them freeze well and can be easily split for eating now and on a busy weeknight.
Does anyone else feel like they perpetually have leftover chili either in the fridge or freezer? This easy baked potato casserole uses that up handily.
Pasta freezes and thaws brilliantly, and this ricotta-stuffed version keeps the pasta very moist during freezing, thawing, and reheating.
Here's why this casserole freezes well: It doesn't have any tortillas, chips, or the like to get soggy in the freezer. (But those crisp components are perfect for serving with it after reheating.)
When I am looking for inspiration on meals that freeze well, I often look at the freezer section at the grocery store. There you'll see mac and cheese commands prime real estate. This particular recipe can be divided into two large portions for dinners, or four smaller ones that can be pulled out and reheated as quick side dishes.
I haven't always had the best luck freezing and thawing enchiladas. (Give me some tips if you have them!) But this casserole satisfies that craving with an all-vegetable dinner.
Lasagna is one of those dishes that requires a lot of prep work — so it's always valuable to make a double batch (or more) to stash in the freezer. A veggie version makes me feel virtuous, but the classic freezes well too.
Do not sleep on this freezer-friendly casserole. You can eat it straight or put it on rolls and eat as sandwiches or wraps.
Kitchn editors will tell you anytime you caramelize onions, you should make extra and freeze them. That's because not only do they pack a powerful flavor punch, but also because freezing and thawing makes them even more silky and tender. Be prepared for the casserole to taste even better once frozen and reheated.
Pro-tip: You can prep this casserole for the freezer with minimal cooking. Sauce the mushrooms, but don't worry about cooking the ravioli (it will get softened in the freezing and reheating process).
This is decidedly breakfast-for-dinner leaning, but it might be helpful to have a breakfast casserole in the freezer too. This one can be doubled for eating now and freezing later.